Best Phyllo Crisp Oysters With Remoulade Recipes

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PERFECT SCALLOPED OYSTERS



Perfect Scalloped Oysters image

My family- husband, children and grandchildren- all look forward to this easy seafood side dish. It's one I've made for well over 30 years.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 cups crushed butter-flavored crackers (about 50)
1/2 cup butter, melted
1/2 teaspoon salt
Dash pepper
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
1 cup heavy whipping cream
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

Nutrition Facts : Calories 349 calories, Fat 29g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.

SEAFOOD PO' BOY WITH UMAMI REMOULADE



Seafood Po' Boy with Umami Remoulade image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 sandwiches

Number Of Ingredients 26

1 1/2 cups mayonnaise
3/4 cup Dijon mustard
1/2 cup minced celery
1/2 cup minced onion
2 tablespoons horseradish
2 tablespoons ketchup
2 tablespoons minced fresh parsley
1 teaspoon hot sauce, such as Frank's Red Hot
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon sundried tomato paste
Dash of soy sauce
Dash of Worcestershire sauce
Vegetable or peanut oil, for frying
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon kosher salt
2 large eggs
1/4 cup milk
1 pound shucked oysters
1 pound large gulf shrimp, peeled and deveined
4 French bread sandwich rolls, halved lengthwise
4 slices applewood-smoked bacon, cooked to just crispy
2 lemon wedges
8 pickle slices
1 cup shredded lettuce

Steps:

  • For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches.
  • For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.)
  • Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes.
  • To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread.

FENNEL REMOULADE



Fennel Remoulade image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 10

5 1/2 ounces fennel bulb
2 tablespoons olive oil
1-ounce garlic cloves
1 lemon juice
2 cups mayonnaise
2 tablespoons chopped parsley leaves
1 tablespoon chopped chives
2 teaspoons salt
1 teaspoon white pepper
1-ounce Pernod

Steps:

  • Preheat oven to 350 degrees F.
  • Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.

BAKED OYSTERS WITH BREAD CRUMBS AND GARLIC (OSTRICHE ALL' ITALIA



Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia image

Make and share this Baked Oysters With Bread Crumbs and Garlic (Ostriche All' Italia recipe from Food.com.

Provided by CJAY8248

Categories     European

Time 22m

Yield 24 oysters, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 cup fresh white breadcrumbs (made from about 3 slices French or Italian bread)
1 teaspoon finely chopped garlic
2 tablespoons finely chopped fresh parsley, flat-leaf preferred
2 dozen fresh oysters, shucked
3 tablespoons freshly grated imported parmesan cheese
2 tablespoons butter, cut in tiny pieces

Steps:

  • Preheat the oven to 450*. Choose an ovenproof platter or a shallow baking dish that is just large enough to hold the oysters in one layer (about 8 x 10"). Butter the dish generously.
  • In a heavy 6-8" skillet, melt 2 Tblsp. of butter over moderate heat. When the foam subsides, add the fresh, white bread crumbs and the garlic, and toss them in the butter for 2-3 minutes, or until they are crisp and golden. Stir in the fresh parsley.
  • Spread about 2/3 cup of the bread-crumb mixture in the bottom of the buttered baking dish, and arrange the oysters over it in one layer.
  • Mix the rest of the bread-crumb mixture with the grated cheese and spread the combination on the oysters. Dot the top with the tiny bits of butter.
  • Bake the oysters in the top third of the oven for 12-15 minutes, or until the crumbs are golden and the juices in the dish are bubbling. Serve at once, either as a main course or as part of the antipasto.

Nutrition Facts : Calories 392.6, Fat 19.9, SaturatedFat 9.6, Cholesterol 183.8, Sodium 535.4, Carbohydrate 21.1, Fiber 0.3, Sugar 0.6, Protein 30.9

TEMPURA WALL-EYE PIKE WITH SPICY REMOULADE



Tempura Wall-Eye Pike with Spicy Remoulade image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 egg
1 cup flour
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon baking powder
1 cup beer
2 pounds wall-eye pike fillets, skinless and boneless, cut in strips 1-inch thick
2 quarts vegetable oil, for frying
Remoulade Sauce, as an accompaniment, recipe follows
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped red onion
1 tablespoon minced green onion
1 tablespoon chopped Gherkin pickles
1 tablespoon chopped dill,
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper or hot sauce
1 lemon, juiced
Salt

Steps:

  • For the batter: Mix everything in a bowl until smooth.
  • Heat oil in a large pot to 375 degrees F.
  • Dip pieces of fish in the batter and then drop in oil and fry until golden brown.
  • Mix everything together in a bowl.

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