Repeat Steps 1-4 until all oysters are breaded.
Cook for just a few minutes until they plump up a bit. Never, Never have I had oysters so delicious as tonight.
There are many delicious variations (spicy, smokey, more acidic), but this time around Chris made a classic remoulade – mayo, vinegar, mustard, shallots, capers, chopped pickles, fresh chives. The only difference is I dip one at a time in egg, bread crumbs then egg again and crumbs. Pan-Fried Oysters (printable recipe) (Serves 2…but barely for real oyster lovers!) Recipe Types: All Poultry All Seafood Alligator Appetizers Beef Breads Cake Candy Canning Chicken Classics Cookies Crab Crawfish Deer/Venison Diabetic Dip and Appetizers Duck Fish Health Conscious Nouveau Cajun Pies Pork Shortcuts Shrimp Side Dish Slow Cooker Turkey Vegetables Vegetarian Wild Game. Heat the oil over medium heat until it’s hot. Working in small batches, first coat the dried oysters in the flour and bread crumb mixture. ½ teaspoon salt.
The colder the oyster, the easier it is to shuck.
Store live oysters in the refrigerator at 40 degrees F. if they are not to be used immediately. This site brought to you by 2 Cajuns born and raised in Acadiana. “Called my DOUBLE DIP”It makes a nicer heaverier crust.
Change ), You are commenting using your Google account. Your choice! © 2020 Discovery or its subsidiaries and affiliates. TIP: Make sure the oil in your frying pan is a tad deeper, about 1 inch. Required fields are marked *. Smaller oysters will cook much faster so watch out for that golden brown color to appear and remove from the pan using a slotted spoon.
Step 4. Southern Fried Oysters.
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So very simple but so awfully good! ( Log Out /
If you would rather batter your oysters than bread them all you need to do is prepare a batter, carefully pat dry the oysters, coat each oyster in batter and then fry. Step 5
Also prepare a paper towel lined plate to drain the fried oysters for a minute before you transfer them to the serving platter. Coat the oysters in the breading and set aside for a few minutes on a paper towel. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Heat the butter and oil in a large nonstick skillet over medium high heat. My version has just a very light seasoned flour dusting; then I pan fry them in just a bit of olive oil. Pan-Fried Oysters served with roasted asparagus and Whole-Wheat Irish Soda Bread: (Serves 2…but barely for real oyster lovers! I’ve never met anything I didn’t like with a gorgeous crisp coat of bread crumbs , I tried oysters before and could not get into them. In a bowl, combine the remaining ingredients, except the oysters and eggs. Use a cooking thermometer to check the temp, you can carefully tilt the pan to pool the oil.
I grew up eating oysters regularly, but quite different from this…wish I could taste some of yours!
Use may also substitute soda cracker crumbs, cornmeal, and/or Panko crumbs for the bread crumbs. The jars indicate whether the oysters are Extra Small, Small, or Medium. This cookbook is filled with more than 40 traditional Christmas recipes, from boudin balls and Cajun firecrackers, to crawfish etouffee and cornbread dressing, these are the dishes Cajun families in Southern Louisiana will be cooking for Christmas! When I think of this pan fried oyster meal, I start to drool!
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Grilled Oysters I prefer Small, but that is just my personal preference. Place into the HOT skillet. Oysters can be cooked in their shells on your barbecue grill. Learn more about Craft Beering or sign up for our bi-weekly new recipes & posts e-mails (below). I would think the oil would be too thin to get an accurate reading.
May also used fresh-shucked bottled oysters (found in the refrigerator section of the meat section), if desired. Well, I can, but I shouldn’t. Dredge oysters in beaten egg, then place in breading mix 1 at a time. Working in small batches, first coat the dried oysters … This breading can be done up to 8 hours ahead. As much as we love beer batters, when it comes to pan frying oysters we prefer to bread them.
I, personally, have never had oysters that tasted as wonderful as these Pan Fried Oysters.
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The oyster cocktail, a popular West Coast treat, originated in a San Francisco restaurant around 1860 by a miner back from the gold fields. Heat vegetable oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. They look fingerlickingly delicious, Pam. This site uses Akismet to reduce spam.
Making some at home doesn’t require much effort, just a bit of organization. A good shake of cayenne pepper, or to taste.
TIP: If you’d like a bit firmer oysters simply blanch them before starting the breading process.
– Cindy in Coeur d Alene, Idaho.
Run the corn flakes through a food processor until just ground.
65 yrs old and they are a hit!! About ¼ cup flour. Enjoy!