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.
all away. Place the breaded oysters onto a plate while breading
ure all sides of oysters are coated with flour.
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.
br>For the oysters:
Meanwhile, soak the oysters in the buttermilk
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.
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.
aper towel.
Rinse oysters, drain and put in
Drain oysters; blot oysters dry on paper towels.
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.
Put pancake mix into large shallow bowl.
Add oysters, a few at a time and toss lightly until well coated.
Shake off excess breading in wire basket.
Fry in deep fat at 350\u00b0 until golden brown, 1 to 2 minutes.
Drain on paper towel.
Repeat process until all oysters are cooked.
Salt lightly and serve with cocktail or tartar sauce.
Makes 4 servings, about 8 oysters each.
RInse oysters and soak in fresh water. Heat deep-fryer to 375 degrees F (190 degrees C).
Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag. Place oysters in bag and shake until well coated.
Cook oysters 3 or 4 at a time in hot oil. Oysters will float and be golden brown when done. Drain briefly and serve warm.
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.
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.
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.
Pour oysters into a colander, rinse gently
ell.
Add in the oysters and marinate at least 30
Drain oysters.
Pour 1 cup cold water over oysters.
Dry oysters between towels.
Beat egg and 2 tablespoons of water together.
Dip oysters in egg, inserting fork into tough muscle of oysters.
Roll in bread crumbs.
Dip in egg and crumbs again.
Let stand 30 minutes.
Fry in deep fat heated to 375\u00b0 for 4 minutes or saute in butter.
Makes 2 servings.
Drain oysters well.
Remove any shell.
Add seasoning.
Beat egg.
Dip two large oysters into the egg mixture, then into crumbs. Press firmly into shape.
Place oysters on wax paper.
Store in refrigerator for 1 hour.
Dip in crumbs the second time.
Fry in deep fat (375\u00b0) until golden brown.
Drain on heavy brown paper. Yields 16 large oysters.
Drain oysters, then place them, one at a time, into a plastic bag with the corn meal.
Shake bag to coat each oyster.
Place the coated oysters on a cookie sheet; freeze for 20 to 30 minutes.
Fry oysters, unthawed, in hot to medium oil until brown and crisp. Drain well on paper towels; salt to taste.
Keep oysters, warm, uncovered, on a warming tray.