Deep Fried Oysters With Chilli Dressing Recipes

DEEP FRIED OYSTERS

Steps:

• Rinse oysters, and cut any that are too large in half.
• Mix well the flour, egg, salt and pepper.
• Should be like pancake batter.
• Add more milk if necessary.
• Heat oil to very hot, (375) in a large skillet.
• Dip oysters in batter, let drain a few seconds.
• Carefully drop oysters in hot oil.
• Fry for about 4 minutes, until golden brown.

DEEP FRIED OYSTERS

Steps:

• Heat deep fryer to 375 degrees F (190 degrees C).
• Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

DEEP-FRIED OYSTERS WITH HOT SAUCE

Steps:

• Mix together the ingredients for sauce.
• Cover closely and refrigerate for several hours to allow the flavors to blend.
• Mix the cornmeal with cayenne, salt and pepper to taste.
• Dredge the oysters in cornmeal.
• Deep fry in batches in oil heated to 375 degrees for about 2 minutes or until golden brown.
• Drain on paper towels and serve immediately, with hot sauce.

OYSTERS WITH CHILLI DRESSING

Steps:

• Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely.
• Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander.
• Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.

DEEP-FRIED OYSTERS WITH ROCKET AND TOMATO DRESSING

Steps:

• Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar. Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to tast e¿ you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.
• Heat the vegetable oil in a deep-fat fryer to 350 degrees F (180 degrees C) and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing.
• Try this: Place the shells on some cracked ice or a bed of coarse sea salt.