Best Flash Fried Oysters In Tuxedo With Black And White Truffles Recipes

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PANKO FRIED OYSTERS FOR TWO



Panko Fried Oysters for Two image

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

8 ounces fresh select oysters
1 large eggs, slightly beaten or 2 egg whites
1 tablespoon club soda or 1 tablespoon skim milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon morton nature seasoning
3/4 cup panko breadcrumbs (Japanese)
1/2 teaspoon italian seasoning
1/4 cup low-fat mayonnaise
2 tablespoons prepared horseradish (we like it spicy)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon sugar
1/2-1 teaspoon hot sauce

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.

TRUFFLE CREAMED SPINACH AND FRIED OYSTERS



Truffle Creamed Spinach and Fried Oysters image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium yellow onion, cut into small dice
1-pound package frozen chopped spinach, defrosted
1/2 cup summer truffle peelings (available online), chopped
1/2 cup cream cheese
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 quarts blended oil (canola oil and olive oil) for frying
24 medium oysters, shucked, half of the shells reserved
1 cup all-purpose flour
Kosher salt and freshly ground black pepper

Steps:

  • For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside.
  • For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F.
  • Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top.
  • Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm.
  • Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve.

OYSTERS WITH TRUFFLE FROTH



Oysters with Truffle Froth image

Provided by Food Network

Categories     dessert

Time 1h12m

Yield 6 servings

Number Of Ingredients 10

18 medium oysters*
2 to 3 cups coarse or kosher salt
1 tablespoon truffle oil
Truffle Froth, recipe follows
2 egg yolks
1 tablespoon oyster liquor, strained
1/2 cup heavy cream
1/4 teaspoon kosher salt
1 tablespoon truffle oil
1 tablespoon finely chopped parsley leaves

Steps:

  • Preheat oven to 300 degrees F.
  • Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool.
  • Turn oven to broil.
  • Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately.
  • In a small bowl lightly froth the egg yolks with the hand held blender.
  • In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell.

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