Best Spicy Fried Oysters On Jalapeno Caesar Salad Recipes

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CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI



Crisp Fried Oysters with Asian Vegetable Slaw and Garlic-Anchovy Aioli image

Provided by Food Network

Categories     appetizer

Time 5h30m

Yield 6 servings

Number Of Ingredients 34

30 fresh oysters, shucked, with the shells reserved
2 large eggs
2 tablespoons milk
1 cup quick mixing flour
2 cups Japanese panko bread crumbs
1/2 cup rock salt
1/2 cup black sesame seeds
6 fresh banana leaves, available at Asian markets
Asian Vegetable Slaw, recipe follows
6 cups vegetable oil, approximately
1 recipe Garlic-Anchovy Aioli, recipe follows
6 lime wedges
1/4 cup peanut oil
3 tablespoons rice wine vinegar
1 lime, juiced
1 lemon, juiced
2 tablespoons soy sauce
1 tablespoon mirin (Japanese rice wine)
1 tablespoon sake
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon sriracha (smooth Thai chili paste)
2 tablespoons sugar
1 teaspoon minced garlic
1 carrot, trimmed, peeled, and julienned
1 leek, trimmed, well washed, and julienned
1 cup shredded bok choy or other cabbage
1 hothouse (seedless) cucumber, well washed, trimmed and julienned
2 large eggs, beaten*
2 tablespoons rice wine vinegar
3 anchovy fillets, well drained and minced
1/2 teaspoon minced garlic
1/2 teaspoon turmeric
1 1/2 cups peanut oil
Coarse salt and freshly ground pepper, to taste

Steps:

  • Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
  • Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
  • Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
  • Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
  • In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
  • Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
  • Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
  • Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING



Fried Oyster Salad with Pernod Buttermilk Dressing image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 27

Dash Worcestershire sauce
Salt
1 tablespoon Creole Mustard or whole grain mustard
2 teaspoons minced garlic
1/4 cup chopped green onions
1/2 cup grated Parmigiano-Reggiano
1/4 cup buttermilk
1 tablespoon Pernod
Freshly ground black pepper
1 cup olive oil
24 large shucked oysters
Essence, recipe follows
1 cup all-purpose flour
1 cup cornmeal
1/2 cup vegetable oil
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
1 egg
1 lemon, juiced
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.
  • Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.
  • Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
  • Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
  • Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
1 egg yolk*
2 large cloves garlic, peeled and finely chopped
2 tablespoons Dijon mustard
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2ounce can anchovy fillets, drained and finely chopped
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
1 cup toasted croutons

Steps:

  • In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.
  • Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CAESAR SALAD



Caesar Salad image

Provided by Food Network

Time 30m

Yield 2 Servings

Number Of Ingredients 9

1 cup cubed homemade-style white or Italian bread (1/2-inch croutons)
1 garlic clove
Salt and pepper
3 tablespoons olive oil
1 medium head romaine lettuce, leaves separated, washed, dried and chilled
Juice of 1/2 lemon
3 drops Worcestershire sauce
1 egg, boiled for 1 minute
2 tablespoons freshly-grated Parmesan cheese

Steps:

  • Dry out bread cubes in a low oven (325 degreesF) for 20 minutes; they should be dry but not browned. Meanwhile, mash garlic with 1/4 teaspoon salt in 2 tablespoons oil and set aside for 20 minutes. Strain oil through a sieve into a saute pan and heat over low heat. Add croutons, toss to coat and saute until they are lightly colored.
  • In a large salad bowl toss romaine leaves with remaining tablespoon olive oil, until well-coated. Add lemon juice and Worcestershire sauce, break egg over salad, sprinkle with Parmesan cheese, and season with salt and pepper to taste. Toss salad, scooping leaves from the bottom and turning gently, taking care not to break them. Add croutons and serve immediately on chilled plates.

SPICY OYSTER OMELET "TACOS"



Spicy Oyster Omelet

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chili sauce, such as Sriracha or Tabasco
2 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 heaping tablespoons potato starch or cornstarch
8 large eggs, beaten
18 shucked small oysters, such as Kumamoto
1 tablespoon peanut oil, plus more as needed
Four 6 to 8-inch mu shu pancakes or flour tortillas
12 large Thai basil leaves, sliced into thin ribbons

Steps:

  • For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
  • For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
  • Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
  • Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
  • Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.

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