Blackened Fried Oysters With Lemon Cocktail Sauce Recipes

FRIED OYSTERS

Steps:

• Make the cocktail sauce. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
• Combine the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
• Heat the butter and oil in a large nonstick skillet over medium-high heat.
• Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Place into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes, carefully flip the oysters over, and continue to cook until golden brown and crisp, about 1-2 minutes.
• Remove the oysters from the pan and place them on a paper towel lined plate to drain some of the grease. Serve immediately with lemon wedges and cocktail sauce. Enjoy!

MARINATED, FRIED OYSTERS

Steps:

• Place oysters in a dish and coat with cocktail sauce, chili powder, lemon juice and salt and pepper.
• Marinate at room temperature no more than 1/2 hour or refrigerate 2 hors.
• Heat a skillet with oil and butter.
• Dust the oysters in flour and cornmeal and fry, turning until golden brown.
• Drain and adjust seasoning, serve hot.
• Be gentle when turning so the coating doesn't fall off.

BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE

Steps:

• Mix all sauce ingredients together and refrigerate.
• Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
• Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
• Serve with a side of sauce and a lemon wedge to garnish.

KELLY'S FRIED OYSTERS

Steps:

• Pour oysters into a colander, rinse gently with cold water, drain.
• Carefully pat oysters dry on paper towel a few at a time.
• Dip oysters into beaten egg, let excess drip off, then into cracker crumbs, set on plate. Repeat til all are coated.
• Place in fridge, or cook now.
• Put oils and butter in pan and heat to med-high heat.
• Carefully place oysters into hot oil.
• Cook til golden brown on both sides turning only once as breading and oysters are delicate. About 3-4 minutes TOTAL if using medium-sized oysters. Watch them carefully!
• Place on paper towels to drain.
• Serve with your favorite sauce such as cocktail, tartar or Ranch dressing.
• Serves about 2.

PAN FRIED OYSTERS

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.

PANKO FRIED OYSTERS FOR TWO

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.

FRIED OYSTERS (CRACKER CRUMB COATING)

Steps:

• Dip oysters in egg then dredge in cracker crumbs.
• Let sit in fridge for 2 hours.
• Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
• Fry oysters in 1" oil at 350F 3-4 minute until golden.
• Serve immediately with sauce.