Un Fried Oysters Recipes

Steps:

• Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
• Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
• Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
• Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.

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.

Steps:

• Soak the bean curd sheet to soften. In another bowl soak dried mushrooms in warm water for 25 minutes [or so] Drain the curd. Squeeze the mushrooms. Cut off mushrooms stems and dice. Save the strained soaking liquid to use then steam the mushroom pieces and bean curd for 8 minutes.
• Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
• Using a fork mix and mash steamed bean curd in a bowl and add the salt, sugar, cornstarch, sesame oil, pepper and MSG [if using].
• Now wipe bean curd sheet with damp cloth then trim the edges and cut into 10 pieces.
• Mix the batter ingredients until smooth and lump free. The mushroom water is the soaking liquid.
• Mix together the flour and water mixture until a glue type paste. If you can glue a picture in a book with it? You got it.
• Assemble:
• Lay bean curds so they form diamonds then place about a teaspoon of the mashed bean curd in the middle.
• Add a bit of the seaweed mixture then topping with another teaspoon of bean curd. You want bean curd, seaweed, bean curd.
• Fold the bottom over the filling so that it forms a triangle.
• Fold over the top.
• Brush generously with the glue mixture.
• Fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
• To hot wok add oil.
• Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter.
• It hurts if it splatters. If needed use a splatter shield. Done right you shouldn't but stranger things have happened.
• Turn as needed until you deep-fry until golden brown (about 5 minutes]. Drain.
• Serve with Vegetarian Worcestershire sauce or seasoned salt. Or other dipping sauce.
• Time is a guess for the frying. Move at your own speed and the woks speed. You want results not to beat a clock.

Steps:

• 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. Sauté 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.