OYSTERS FRIED RECIPES
EASY, DELICIOUS FRIED OYSTERS | JUST A PINCH RECIPES
I love fried oysters and this recipe makes it very simple.
Provided by sherry monfils @smonfils
Categories Seafood Appetizers
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat about 1/4" oil in deep skillet over high heat, until bubbly.
- In bowl, combine flour, salt & pepper. Place bread crumbs in another bowl. Dredge oysters in flour mix, then dip into eggs. Roll in breadcrumbs.
- Place about 5 oysters at a time into oil, fry for about 2 min, turning once. Drain on paper towels.
FRIED OYSTERS RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep fryer to 350 degrees F.
- Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
- Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
- Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
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BUTTER-FRIED OYSTERS RECIPE - NYT COOKING
There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 775 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 775 per serving
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb — if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
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BUTTER-FRIED OYSTERS RECIPE - NYT COOKING
There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 775 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 775 per serving
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb — if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
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CRISPY OVEN-FRIED OYSTERS RECIPE: HOW TO MAKE IT
I entered this recipe for breaded and baked oysters with a zippy jalapeno mayonnaise in a seafood contest and took first place in the hors d'oeuvres category. These oven-fried oysters make an interesting appetizer for entertaining. —Marie Rizzio, Interlochen, Michigan
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Appetizers
Cuisine North America, Cajun, Mexican
Calories 75 calories per serving
From tasteofhome.com
Reviews 3.9
Total Time 30 minutes
Category Appetizers
Cuisine North America, Cajun, Mexican
Calories 75 calories per serving
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
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SOUTHERN FRIED OYSTERS RECIPE - FOOD.COM
My dad loves to have a good old southern fish/seafood fry. This is the recipe he uses for fried oysters.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 260.8 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 260.8 per serving
- Drain on paper towels and serve immediately.
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PAN FRIED OYSTERS RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 25 minutes
Category appetizer
Cuisine american
Reviews 3.3
Total Time 25 minutes
Category appetizer
Cuisine american
- Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.
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- Fry in 1/2 inch hot oil for 3 minutes on each side or until golden brown. Drain well on paper towels. Serve immediately with cocktail sauce, if desired.
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After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 378.3 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 378.3 per serving
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- 1. Rinse the calamari and thoroughly pat dry. Cut the tubes into ½ inch rings and cut the tentacles in half lengthwise. 2. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge. 3. In another bowl, combine the flour, paprika, salt and black pepper. 4. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360ºF. 5. Remove the calamari from the buttermilk. Dip each piece into the flour mixture and fry in batches until golden and crispy, about 4 minutes. 6. Place fried calamari on a plate with paper towel to remove excess oil. Sprinkle with salt and pepper as desired. 7. Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds. 8. Add the tomatoes, oregano, red pepper flakes, salt and black pepper and let simmer for 15 minutes, stirring occasionally. 9. Serve fried calamari with dipping sauce and lemon wedges.
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