BLACKENED OYSTERS
Fresh oysters are covered in a spicy coating and deep fried until golden brown.
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the flour with the Cajun seasoning, adding more or less as desired. Heat the oil in a deep pan over medium-high heat. While the oil is heating, dredge the oysters in the flour mixture, coating each one well and shaking off any excess flour. When the oil is hot, add the oysters in batches (do not crowd them) and cook until the edges are browned and curled. Turn to cook on all sides. Remove the oysters to paper toweling to drain. Serve hot with tartar sauce and lemon wedges.
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
SHUCKED OYSTERS WITH THREE SAUCES
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
- Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)
BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE
The secret is to use the freshest oyster you can find. These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer.
Provided by gailanng
Categories Cajun
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1016, Fat 14.6, SaturatedFat 3.5, Cholesterol 336, Sodium 5321.6, Carbohydrate 169.3, Fiber 7, Sugar 31, Protein 52.5
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