Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
Combine flour, baking powder, salt and pepper.
Stir milk in mixture to make a thin batter.
Add the oysters, without liquor, to batter and stir.
Heat the oil in frying pan.
When hot, spoon oysters individually with generous amount of batter.
Fry oysters on both sides until golden brown.
ightly dusted with flour.
For the oysters:
Meanwhile, soak the
Drain oysters; reserve liquid.
Mix all other ingredients to oyster liquid.
Dip oysters in the batter.
Put in deep fat fryer. Cook until golden brown.
Makes 18 puffs.
You can substitute mushrooms for the oysters and they are great also.
ith a deep frying thermometer for accuracy.
Dip an oyster
overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
Fried Oyster:
Mix buttermilk and
Preheat the oven to 350\u00b0F.
For the salsa, combine tomato, pepper, onion, cilantro, olive oil, lime juice and chili pepper in a small bowl; season to taste.
Remove oysters from shells; reserve oysters. Place shells on a baking pan. Heat in oven for 5 mins.
Meanwhile, combine cornmeal, milk, egg and cayenne pepper in a medium bowl.
Heat vegetable oil in a medium saucepan. Dip oysters in batter; deep-fry oysters, in batches, until lightly browned. Drain on paper towels. Return oysters to shells; top with salsa to serve.
ll sides of oysters are coated with
Rinse oysters, and cut any that are too large in half.
Mix well the flour, egg, salt and pepper.
Should be like pancake batter.
Add more milk if necessary.
Heat oil to very hot, (375) in a large skillet.
Dip oysters in batter, let drain a few seconds.
Carefully drop oysters in hot oil.
Fry for about 4 minutes, until golden brown.
Heat oil in a skillet over medium high heat to 350 degrees F (175 degrees C).
Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter.
Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick.
Fry until golden brown on both sides. Drain and serve.
Mix together the ingredients for sauce.
Cover closely and refrigerate for several hours to allow the flavors to blend.
Mix the cornmeal with cayenne, salt and pepper to taste.
Dredge the oysters in cornmeal.
Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
Drain on paper towels and serve immediately, with hot sauce.
he mixture forms a smooth batter over the shrimps and toss
For the sweet potatoes: Boil the
When the oysters are drained in a colander, place them in a bowl until ice cold.
Oysters should never be fried at room temperature.
Get your coating mix ready.
Have your deep fryer filled with enough oil to cover oysters.
The temperature should be 400\u00b0.
Then place oysters, whatever number of oysters you will fry in a batch.
Do not overload fryer.
ighest temperature.
Arrange the oysters on a bed of rock
aper towel.
Rinse oysters, drain and put in
Dip oysters in egg and dredge in cracker crumbs.
Place in a pan and chill for 2 hours.
Stir together ketchup, horseradish and hot sauce.
Pour oil to 1 inch depth in a Dutch oven and heat to 350 degrees.
Fry oysters in batches for 3-4 minutes or until golden brown.
Drain on a paper towel and serve immediately with ketchup sauce.
In a 1-quart saucepan over medium heat, poach oysters in oyster liquor with bay leaf and Worcestershire sauce (about 2 minutes, until the edges of the oysters curl).
Remove oysters from liquid and set aside.
Discard liquid.
Cut bacon strips in thirds.
Wrap each oyster with bacon and fasten with a toothpick.
Roll in flour, dip in eggs, and then roll in breadcrumbs.
Heat oil in a 9-inch skillet.
When oil smokes, reduce heat and fry oysters for 5 minutes.
Serve immediately.