FRIED OYSTER WITH ASIAN PEAR SALAD
Steps:
- For the aioli: Add the vinegar and egg yolks to a food processor and process until smooth. Drizzle in the oil while running the processor. Mix in the wasabi powder and salt.
- For the pear and endive salad: Slice the Asian pear thinly on a mandolin and cut the slices into julienne. Separate and stack the endive leaves and cut into julienne. Cut the chives into lengths to match the pear and endive pieces. Mix the endive, pear and chives in a small bowl and toss with the lemon juice.
- For the fried oysters: Shuck the oysters, keeping one-half of each shell for plating. Dredge each oyster in the flour, shaking off the excess. Dip in the egg wash and then coat in the panko.
- Fill a straight-sided saute pan with 1 inch of canola oil and heat over medium-high heat until rippling. Fry the oysters until golden brown, 2 minutes.
- To plate: place each oyster shell on a bed of rock salt. Add a dollop of aioli to each shell and a little of the pear and endive salad. Top with a fried oyster, another dot of aioli and some salad.
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
FRIED OYSTERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep fryer to 350 degrees F.
- Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
- Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
- Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
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