Galway Bay Fried Oysters Recipes

Steps:

• In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
• Combine the masa harina and flour with the remaining Essence in a shallow dish.
• In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
• Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Puree the oil, vinegar, salt, pepper and roasted peppers. Pour over the shredded cabbage. Mix well and serve.

Steps:

• Marinate the oysters in the beer for 30 minutes or more
• Heat a few inches of oil in a large saucepot to 350 degrees F.
• Combine the flour, seafood seasoning, salt and pepper.
• Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Steps:

• In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
• Preheat a grill to high.
• Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
• Serve immediately.

Steps:

• For the donkey sauce: Mix together the mayonnaise, roasted garlic, mustard, salt, Worcestershire, black pepper and lemon juice in a small bowl. Refrigerate until ready to use.
• For the wet soak: In a nonreactive bowl or gallon resealable bag, combine the buttermilk, hot sauce, basil, granulated garlic, white pepper and beaten egg and mix well. Add the oysters (or shrimp) and any liquid from shucking. Cover and refrigerate 15 minutes.
• For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, 1 teaspoon of the sea salt, the black pepper, cayenne and paprika and mix well.
• Heat the oil in a large cast-iron skillet until a deep-frying thermometer inserted in the oil registers 350 degrees F.
• Drain the oysters (or shrimp) from the wet soak and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches (do not crowd) and cook 3 to 4 minutes per side. Remove to a paper-towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
• For the sandwiches: Preheat the oven to a low broil. Butter the rolls with the garlic butter and place on a baking sheet. Broil until golden, 2 to 3 minutes.
• Spread Donkey Sauce on both halves of each roll. Layer on the oysters, cabbage, pickles and tomatoes and top with the other half of each roll. Serve immediately.

Steps:

• Preheat a grill to high. Preheat the oven to 500 degrees F.
• Shuck the oysters and set aside in the refrigerator or on ice, keeping them in the shell.
• In a small bowl, combine the mayonnaise, white vinegar, Parmesan, salt and freshly ground black pepper, to taste, cayenne, and white pepper. Stir to combine, and then stir in the fried potato sticks.
• In a small saute pan, add the olive oil and heat over medium-high heat. Add the bell peppers and red onions and saute for 3 minutes, and then add the spinach and allow to wilt. Adjust seasoning, to taste.
• Top each oyster with the spinach mixture, dividing evenly, and then do the same with the mayo mixture. Top with the havarti and place on a baking sheet lined with a layer of rock salt. Roast in the oven until cheese is bubbly and oysters are just warmed through, 5 to 6 minutes.
• Let cool enough to handle, and then serve right away.

Steps:

• Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
• Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.

Steps:

• Heat oven to 400F degrees.
• Saute the onions& mushrooms lightly in the butter.
• Add flour& cook gently 2 minutes.
• Combine milk& Cream, add to onion, mushroom mixture.
• Bring to a boil stirring frequently.
• Add Sherry, cayenne, parslery& oyster liquor to the sauce.
• Arrange opened oysters on individual oven proof plates (cassoulets).
• Pour over the sauce and sprinkle the top with the bread crumbs.
• Bake 14 minutes and they are golden.