Fried Oyster Crackers Recipes

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
• Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
• Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
• Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
• Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
• Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
• Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
• Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

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.

FRIED OYSTERS WITH CORNMEAL BATTER

Steps:

• Gather the ingredients.
• Pat the drained oysters dry with paper towels or a clean kitchen towel.
• In a medium-sized bowl, beat the eggs.
• Add the oysters to the egg bowl and set aside for 10 minutes.
• In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
• Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
• Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
• Carefully add the oysters to the hot oil. Do not overcrowd the pan.
• Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
• Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
• Gather the ingredients.
• In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
• If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
• Serve the sauce alongside the fried oysters and enjoy.

DEEP FRIED OYSTERS

Steps:

• 1. Heat oil in a saucepan over medium high heat until a thermometer registers 350 to 375 degrees.
• 2. Mix together the cracker meal and flour and spices. Place cracker meal mixture in a shallow pan or food storage bag.
• 3. Shake oysters from oyster juices. Add enough oysters to cracker meal to fit into the first batch of hot oil
• 4. Fry until oysters float to the top, about 3 minutes, turning once with tongs.
• 5. Drain on paper towels. Repeat with remaining oysters. Serve with lemon wedges.
• 6. Note: to make cracker meal crush saltine crackers or oyster crackers in a food storage bag. Roll with a rolling pin to achieve very fine crumbs.

FRIED OYSTER CRACKERS

Steps:

• melt butter.
• add olive oil.
• add remaining ingredients.
• simmer 1 minute.
• Add crackers and stir to coat for30 seconds.
• serve.

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

Steps:

• TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry. 2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well. 4. PANKO COATING: In a small bowl, add ingredients and mix well.
• TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off. 2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.
• TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes). 3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.
• CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together. 2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.

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.

PAN FRIED OYSTERS RECIPE:

Steps:

• Place shucked oysters in a colander to drain.
• Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
• NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then gently shake.
• Breading the oysters.
• Heat vegetable oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
• Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
• Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
• Our favorite way to eat pan-fried oysters: Place an oyster (or oysters) on a slice of good-quality French bread, squeeze a little fresh lemon juice on the oyster, and then add your favorite hot sauce. So good!
• Makes 2 servings.

AIR FRYER RANCH OYSTER CRACKERS

Steps:

• Measure 4 cups of oyster crackers and set aside.
• Then combine the garlic powder, dill and ranch dressing packet into a small bowl and set aside.
• Measure out 1/4 cup of oil, set aside.
• Pour oyster crackers into a gallon sized baggie. Put the seasoning and oil in the baggie. Close baggie securely. Shake and turn baggie to mix ingredients together.
• Pour ingredients into air fryer basket or tray. Air fry at 330F/165C for 6-8 minutes.
• Remove crackers from air fryer, cool on a plate. Enjoy!

CRACKER FRIED OYSTERS

Steps:

• Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2" baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours. Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2". Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375°F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.

PARMESAN OYSTER CRACKERS

Steps:

• Preheat oven to 250 degrees F.
• Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

SKILLET-FRIED OYSTERS

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.