br>Rinse oysters, drain and put in colander, patting to dry.
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.
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.
Dip oysters in egg then dredge in cracker crumbs.
Let sit in fridge for 2 hours.
Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
Fry oysters in 1\" oil at 350F 3-4 minute until golden.
Serve immediately with sauce.
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.
gg and milk; add to flour mixture and mix well
ot enough to pop open the shells).
Check oysters for freshness
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.
br>Add the corn syrup to the oatmeal and remove from
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.
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.
Mix crumbs and melted butter or oleo. Cover a thin layer of crumbs with oysters. Sprinkle with salt and pepper. Add some of liquid and cream. Repeat layers and top with crumbs. Bake 30 minutes at 450\u00b0. May double or triple this recipe to make a nice size casserole. This recipe will only serve about 4 people.
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.
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.
Combine egg and water.
Dip oysters in egg mixture; roll each in cracker crumbs.
Fry oysters in salad oil heated to 375\u00b0.
Cook for about 2 minutes, or until golden brown.
Yields 3 to 4 servings.
Fry bacon until
done.\tSave
some fat to fry onion in. When onion is tender,
put oysters in and let simmer for 20 to 30 minutes.
Eat over corn bread or rice.
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 3 ingredients in a shallow dish.
Dredge oysters in flour mixture.
Wrap each oyster with a bacon piece, and secure with a wooden pick.
Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
Heat to 350 degrees.
Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
Drain on paper towels and serve immediatly.
Combine sour cream, eggs, onion salt and paprika.
Mix until blended, set aside.
Heat Crisco to 365\u00b0 in deep pan.
Coat oysters with crumbs, dip into sour cream mixture; drain well.
Using a small amount of mashed potatoes, then adding more, coat oysters with mashed potato.
Fry oysters several at a time for 1 1/2 to 2 minutes.
Serve warm with lemon wedges.
drain the oysters very well. Place the oysters in a strainer