SHUCKED OYSTER RECIPES RECIPES

Name: Best of the Bay Recipes...oyster Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 fritters, 4 serving(s)
Ingredients: 1 cup flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 egg; 1 cup milk; 1 quart of shucked oyster, and their liquor; vegetable oil

BEST OF THE BAY RECIPES...OYSTER FRITTERS RECIPE - FOOD.COM

Best of the Bay Recipes...oyster Fritters Recipe - Food.com image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter– this is a typical (and delicious) recipe for oyster fritters.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 – 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, FatContent 9, SaturatedFatContent 3, CholesterolContent 174.8, SodiumContent 906, CarbohydrateContent 38.6, FiberContent 0.9, SugarContent 0.2, ProteinContent 28.2

OYSTER CHOWDER RECIPE | KELSEY NIXON | FOOD NETWORK

Oyster Chowder Recipe | Kelsey Nixon | Food Network image

I love making soups and stews because once you know the technique, it gives you the liberty to build your own flavors!

Provided by Kelsey Nixon

Categories main-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 ribs celery, cut in small dice
2 medium leeks, white and green parts, cut in small dice
1/2 cup dry white wine
2 russet potatoes, peeled and cut into 1/4-inch dice, reserved in cold water
1/2 cup bottled clam juice or water
40 fresh oysters, shucked and liquor reserved, or 1 pint store-bought oysters in liquor
1 3/4 cups half-and-half, at room temperature
1/2 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh parsley, for garnish
Oyster crackers, for serving

Steps:

Heat a Dutch oven over medium heat. Add the butter, followed by the celery and leeks. Continue cooking, stirring occasionally, until the vegetables have softened but are not browning, 3 to 5 minutes.
Add the wine to the vegetables and let reduce by half. Add the potatoes and stir to combine. Add the clam juice, 1 cup water and the reserved oyster liquor. The potatoes will soak up some of the saltiness of the oysters and their liquor, giving them great flavor. Bring to a simmer, cover and continue cooking until the potatoes are tender, 6 to 7 minutes.
Remove 1 1/2 cups of the soup, blend until smooth in a blender or food processor and return to the pot. Stir in the half-and-half and seafood seasoning. Season with salt and pepper. Bring to a simmer before adding the oysters. Cook just until the oysters begin to curl, 2 to 3 minutes. Remove from the heat and garnish with parsley. Serve with oyster crackers.

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