Best Ts Pan Fried Oysters Recipes

SKILLET-FRIED OYSTERS

Skillet-Fried Oysters image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons butter or margarine
3 tablespoons vegetable oil
2 dozen shucked large raw oysters, drained
2 eggs, beaten
3 cups cracker crumbs
3/4 to 1 teaspoon salt
1/4 teaspoon pepper
Snipped parsley or paprika
Lemon wedges

Steps:

Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.

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

Ingredients

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.

PAN FRIED OYSTERS

Pan Fried Oysters image

I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??

Provided by Tebo3759

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 pint medium oyster, defrosted and drained
1/2 cup flour
1/2 cup cornmeal
3 tablespoons dried, chopped parsley
3 cloves garlic, minced
2 tablespoons oil
2 tablespoons margarine or 2 tablespoons butter
lemon juice

Steps:

Mix dry ingredients.
Dredge oysters in this and let sit on paper 5 minutes.
Heat oil and butter until sizzling hot.
Add oysters.
Brown lightly 30-40 seconds on each side.
Serve immediately with lemon juice or tartar sauce.

Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7

T'S PAN-FRIED OYSTERS

T'S PAN-FRIED OYSTERS image

These delicious oysters are lightly crunchy on the outside and soft and delectably succulent on the inside. They make for a very quick and easy meal. Just add a side salad and some garlic bread and you have dinner in no time; perfect for Valentine's day. Most folks know that oysters are a purported aphrodisiac, but did you know that they are a good source of zinc, a mineral vital to the immune system?

Provided by Teresa G. @sokygal

Categories Seafood

Number Of Ingredients 7

Ingredients

1 pint(s) shucked fresh oysters
1 cup(s) self-rising flour
1/2 cup(s) cornmeal
1/2 teaspoon(s) louisiana seafood seasoning (more or less to personal taste)
pinch(es) salt to taste
canola or vegetable oil for frying
cocktail sauce for serving

Steps:

Drain and rinse oysters, examining each for any bits of shell.
To a one gallon food storage bag, add one cup self-rising flour, 1/2 cup cornmeal and 1/2 teaspoon seafood seasoning; shake well to combine.
One at a time, add oysters to the flour, shaking bag after each addition. Set aside.
Add about 1/4 to 1/3 inch of oil to fry pan. Heat over medium/medium-high heat until oil begins to shimmer (not smoke!)
Gently shake the oyster bag to cover any moist spots on the oysters with flour. Carefully place floured oysters, one at a time, into the hot oil. Fry for approximately 2 to 3 minutes on each side or until golden brown. Remove to absorbent paper.
Plate and serve immediately with your favorite cocktail sauce.