FRIED OYSTERS WITH CREAMY TARTAR SAUCE
Provided by Patricia Wells
Categories dinner, appetizer, main course
Time 40m
Yield Six servings as an appetizer; two as a main course
Number Of Ingredients 13
Steps:
- Heat the oil to 280 degrees.
- Cut the leek into very, very thin matchsticks about three inches long and as thin as possible. In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes. The oil should not be too hot or the leeks will fry too quickly and burn. Drain on paper towels and set aside. This can be done up to two hours in advance.
- Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand. Place the liquor in a small saucepan and bring to a boil over high heat. Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor. When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump. This can be done up to two hours in advance.
- Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
- To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley. Whip the creme fraiche or heavy cream until stiff. Carefully fold the cornichon mixture into the cream. Adjust seasoning if necessary.
- Heat the oil to 375 degrees.
- Drain the oysters and dredge them, one at a time, in the flour. Dip them into the egg mixture, then dredge them in the bread crumbs. Fry the oysters, three or four at a time, until nicely browned, about one minute. Between batches, check that the oil temperature remains steady.
- To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 43 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED OYSTERS WITH HOLIDAY TARTAR SAUCE
To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
- Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
- Serve oysters with sauce.
BEST OF THE BAY RECIPES...OYSTER FRITTERS
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.
Provided by laura.marchiori
Categories < 60 Mins
Time 35m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2
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