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.
Drain oysters; blot oysters dry on paper towels.
all away. Place the breaded oysters onto a plate while breading
lace flour in a shallow pan.
Place the almondine breading
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.
sure all sides of oysters are coated with flour.
br>For the oysters:
Meanwhile, soak the oysters in the buttermilk
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.
callions. Serve immed over the pan fried rice noodles. Remove the curry
per towel.
Rinse oysters, drain and put in
gg and buttermilk. Add the oysters to the egg-buttermilk mixture
nd the reserved liquid from oysters.
Add the baking powder
Drain oysters in strainer or colander.
Divide among 1 or 2 flat pans and season with the seasoning.
Mix thoroughly.
Allow to stand 15 minutes.
Put flour into sheet pan and season with the salt, paprika and white pepper.
Dust oysters in flour and lay out closely together on sheet pan.
Using small portions of fat, spread generously onto hot grill.
Toss 1/8 of floured oysters onto grill at a time from sheet pans and cook until golden brown. Drain.
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.
Pour oysters into a colander, rinse gently
ell.
Add in the oysters and marinate at least 30
ayenne and put in shallow pan.
Whisk eggs with milk
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.
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.
Roll oysters in cracker crumbs or corn meal.
Melt fat in a skillet or heavy frying pan.
Add oysters and sprinkle with salt. Fry on medium heat until a golden brown on both sides.