CHICKEN-FRIED OYSTER SANDWICH
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use.
- For the fried oyster sandwich: Combine the buttermilk and chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can.
- Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken).
- While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt.
- Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in!
OYSTERS WITH LINGUINE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
- Saute scallions, parsley and garlic in hot oil over medium heat until softened.
- Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
- Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
- Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
- Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
- Serve oyster sauce over linguine, sprinkled with cheese.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams
SQUID INK CALAMARI RECIPE BY TASTY
Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it's homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!
Provided by Chris Rosa
Categories Appetizers
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
- While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
- In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
- In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
- Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
- Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
- Immediately transfer the calamari to the hot oil and fry for 2-3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
- Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
- Enjoy!
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