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
ogether the flour, cornmeal, salt and pepper.
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.
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.
Mix dry ingredients.
Dredge oysters in this and let sit on paper 5 minutes.
Heat oil and butter until sizzling hot.
Add oysters.
Brown lightly 30-40 seconds on each side.
Serve immediately with lemon juice or tartar sauce.
Drain oysters, reserving the liquid.
Mix oyster liquid, eggs, hot sauce and milk.
Mix cornmeal, cajun seasoning, cayenne and baking powder.
Saute oysters in butter until edges curl.
Remove from heat and let cool.
Dip oysters first in liquid, then dredge in cornmeal mixture.
Fry oysters in hot pepper oil for three minutes over medium heat, turning once, they are done when golden brown.
Remove, drain on paper towels.
Serve immediately.
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.
Dip oysters in cornmeal to coat. In skillet, heat oil over medium-high heat; cook oysters for 3 minutes on each side or until golden; transfer to serving plates.
Cook onion and garlic for 30 seconds.
Stir in cream and hot pepper sauce; bring to boil and cook for 30 seconds or until thickened slightly. Stir in coriander. Drizzle over oysters.
Place oysters in a dish and coat with cocktail sauce, chili powder, lemon juice and salt and pepper.
Marinate at room temperature no more than 1/2 hour or refrigerate 2 hors.
Heat a skillet with oil and butter.
Dust the oysters in flour and cornmeal and fry, turning until golden brown.
Drain and adjust seasoning, serve hot.
Be gentle when turning so the coating doesn't fall off.
In a deep bowl, mix well, the egg, ketchup, Worcestershire, tabasco, black pepper, red pepper, and garlic powder.
Soak oysters in sauce for 1 hour and refrigerate.
Roll oysters in cornmeal and fry in oil until golden brown.
Yield:
4 servings.
nd mix well. Add the oysters and any liquid from shucking
Mix all sauce ingredients together and refrigerate.
Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
Serve with a side of sauce and a lemon wedge to garnish.
Combine flour, cornmeal, chili powder, salt and pepper. Set aside.
Heat oil in cast iron skillet until it reaches 350\u00b0 or flour bubbles immediately upon being sprinkled in it.
Dredge oysters in flour mixture, shake off excess flour and fry in oil until golden brown, about 2 minutes. Transfer to paper towels.
ell.
Add in the oysters and marinate at least 30
Preheat oven to 425 degrees. Drain oysters and pat dry. Melt margarine in a baking pan large enough to hold the oysters in one layer.
Combine dry ingredients on a plate or waxed paper. Dip oysters into eggs then roll in dry ingredients. Arrange in margarine in the baking pan, turning to coat well. Oven-fry for 15 minutes or until cooked through.
In a mixing bowl, add the first 3 ingredients; stir to combine.
In another bowl, combine the egg and milk; whisk to combine.
Dip oysters in egg mixture, then dredge in flour mixture.
Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
Fry oysters in oil until golden, turning once.
Drain on paper towels and serve immediately.
Combine corn meal, flour and pepper, stirring well.
Combine eggs and milk, beating well with a fork.
Dip oysters in egg mixture and dredge in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch boiler.
Heat to 375\u00b0.
Fry oysters in oil until golden, turning once.
Drain on paper towels.
Yields 6 servings.
Combine first 4 ingredients in a medium bowl.
Dip oysters in egg, then dredge in meal mixture.
Fry oysters in deep, hot oil for 1 1/2 minutes or until golden, turning once.
Drain on paper towel; serve immediately.
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.