CRACKER FRIED OYSTERS
Steps:
- Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2" baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours. Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2". Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.
OYSTER CRACKER CRUSTED FISH STICKS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
- Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
- Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
- Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
- Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.
SKILLET-FRIED OYSTERS
Steps:
- Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.
PAN-FRIED OYSTERS
Make and share this Pan-Fried Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain oysters; blot oysters dry on paper towels.
- In a small bowl, beat the eggs slightly.
- Place flour and cracker crumbs on separate sheets of waxed paper.
- Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
- Place on a sheet of waxed paper.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
- Add 1/3 of the oysters; saute 2 minutes or until golden brown.
- Turn oysters and saute another 2 minutes.
- Remove to a baking sheet lined with paper towels; keep warm in low oven.
- Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.
MOM'S FRIED FISH
Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.-Julie Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts :
PANKO FRIED OYSTERS FOR TWO
After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.
Provided by BeachGirl
Categories < 60 Mins
Time 50m
Yield 12 oysters, 2 serving(s)
Number Of Ingredients 16
Steps:
- HOT SAUCE: Mix all ingredients together.
- To allow flavors to blend, refrigerate several hours.
- Hot Sauce will keep several days in the refrigerator.
- Be sure to cover it tightly.
- Line colander with two layers of paper towel.
- Rinse oysters, drain and put in colander, patting to dry.
- EGG DIP: In small bowl, add egg and milk; whisk to blend well.
- If using only egg whites, do not whisk enough to be dry/frothy.
- FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
- PANKO COATING: in a small bowl, add ingredients and mix well.
- TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
- Step 2: Place them in Flour Coating, shaking to completely coat oysters.
- Remove from Flour Mixture.
- Step 3: Repeat step 1.
- Step 4: Place them in Panko Coating bowl.
- Roll them over and get them completely coated with bread crumbs.
- With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
- Repeat Steps 1-4 until all oysters are breaded.
- Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
- This breading can be done up to 8 hours ahead.
- TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
- With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
- Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
- Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
- Remove from oil and drain on layers of paper towels.
- NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
- If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
- Serve immediately with Hot Sauce.
KELLY'S FRIED OYSTERS
Posting this for a good friend that wanted my recipe!! These really are tasty lil buggers!! Came up with the idea from a box of crackers that must have been "drop-kicked" by some warehouse workers subbing it for a football! :S!! The crackers were pretty broken up, so made the best of them!! LOL!! Enjoy!! :)
Provided by Wildflour
Categories < 30 Mins
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Pour oysters into a colander, rinse gently with cold water, drain.
- Carefully pat oysters dry on paper towel a few at a time.
- Dip oysters into beaten egg, let excess drip off, then into cracker crumbs, set on plate. Repeat til all are coated.
- Place in fridge, or cook now.
- Put oils and butter in pan and heat to med-high heat.
- Carefully place oysters into hot oil.
- Cook til golden brown on both sides turning only once as breading and oysters are delicate. About 3-4 minutes TOTAL if using medium-sized oysters. Watch them carefully!
- Place on paper towels to drain.
- Serve with your favorite sauce such as cocktail, tartar or Ranch dressing.
- Serves about 2.
Nutrition Facts : Calories 468.9, Fat 43.6, SaturatedFat 12.3, Cholesterol 180.2, Sodium 257.3, Carbohydrate 5.8, Sugar 0.1, Protein 14
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
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