Fried Oysters With Holiday Tartar Sauce Recipes

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FRIED OYSTERS WITH TARTAR SAUCE



Fried Oysters With Tartar Sauce image

Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.

Provided by Gabrielle Hamilton

Categories     appetizer

Time 45m

Yield 24 oysters and 1 pint sauce

Number Of Ingredients 15

1/2 cup all-purpose flour
Kosher salt and finely ground black pepper
24 shucked plump meaty oysters
2 large eggs, well beaten
1 cup panko bread crumbs
Vegetable shortening, preferably Crisco (about 1 1/2 pounds)
1 garlic clove
Kosher salt
2 small shallots
8 cornichons plus 2 tablespoons vinegar from the cornichon jar
2 tablespoons plus 2 teaspoons capers and their brine
1 shy cup mayonnaise, preferably Hellmann's or Real Foods
1/3 cup sour cream
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 1/2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
  • Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
  • Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
  • Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
  • Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.

GRANDMA'S FRIED OYSTERS



Grandma's Fried Oysters image

Make and share this Grandma's Fried Oysters recipe from Food.com.

Provided by dandelionleaf

Categories     Canadian

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

10 ounces oysters, shucked
1 egg
1/2 teaspoon Worcestershire sauce
1 cup breadcrumbs
1 teaspoon dried oregano
1 teaspoon fresh rosemary leaf, minced
1/2 teaspoon ground sage
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil

Steps:

  • Heat oil in skillet, on medium high.
  • Beat egg with Worcestershire sauce.
  • In another bowl combine bread crumbs with spices.
  • Cut shucked oysters into bite size pieces. Dip in egg then breading and place into pan. Turn after 5-10 minutes, then brown other side. Drain on tea towel or unbleached, recycled paper towel.
  • Serve as is, with tartar sauce, or on a bun with lettuce, and thinly sliced onion.

Nutrition Facts : Calories 609.5, Fat 35.8, SaturatedFat 5.7, Cholesterol 163.8, Sodium 885.9, Carbohydrate 47.2, Fiber 2.9, Sugar 3.6, Protein 23.9

FRIED OYSTERS WITH CREAMY TARTAR SAUCE



Fried Oysters With Creamy Tartar Sauce image

Provided by Patricia Wells

Categories     dinner, appetizer, main course

Time 40m

Yield Six servings as an appetizer; two as a main course

Number Of Ingredients 13

Peanut oil for deep frying
1 leek, white portion only, carefully cleaned of sand
12 large, fresh oysters
1/2 cup flour
2 whole eggs
2 egg yolks
1 cup freshly made bread crumbs
2 tablespoons very finely chopped cornichons or dill pickle
2 tablespoons capers, drained and very finely chopped
1 teaspoon imported Dijon mustard
1/2 teaspoon paprika
1/2 cup very finely minced flat-leaf parsley
1/2 cup creme fraiche or heavy cream, well chilled

Steps:

  • Heat the oil to 280 degrees.
  • Cut the leek into very, very thin matchsticks about three inches long and as thin as possible. In several batches, drop the leek slices into the oil and fry until golden brown, about four to five minutes. The oil should not be too hot or the leeks will fry too quickly and burn. Drain on paper towels and set aside. This can be done up to two hours in advance.
  • Open the oysters, reserve the oyster liquor and strain it to remove any portions of shell or sand. Place the liquor in a small saucepan and bring to a boil over high heat. Add the oysters, poach them for just 30 seconds and drain, again reserving the liquor. When the oysters and the liquor have cooled, combine them again, to keep the oysters moist and plump. This can be done up to two hours in advance.
  • Prepare three plates for coating the oysters: one with the flour, one with the eggs and egg yolks whisked together, and a third with the fresh bread crumbs.
  • To prepare the tartar sauce, combine the cornichons, capers, mustard, paprika and parsley. Whip the creme fraiche or heavy cream until stiff. Carefully fold the cornichon mixture into the cream. Adjust seasoning if necessary.
  • Heat the oil to 375 degrees.
  • Drain the oysters and dredge them, one at a time, in the flour. Dip them into the egg mixture, then dredge them in the bread crumbs. Fry the oysters, three or four at a time, until nicely browned, about one minute. Between batches, check that the oil temperature remains steady.
  • To serve, place the oysters on a platter, top with a nest of fried leeks and place a spoonful of tartar sauce alongside.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 30 grams, Carbohydrate 31 grams, Fat 43 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams

FRIED OYSTERS WITH HOLIDAY TARTAR SAUCE



Fried Oysters with Holiday Tartar Sauce image

To go with the crispy oysters, place sliced beets on a bed of frisée and top with balsamic dressing, crumbled blue cheese and toasted walnuts. Finish with wedges of angel food cake and caramel sauce.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

3/4 cup mayonnaise
1 green onion, minced
2 tablespoons dried cranberries, chopped
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
5 tablespoons yellow cornmeal
2 tablespoons all purpose flour
2 8-ounce jars shucked oysters, large oysters halved, drained well
1/4 cup vegetable oil

Steps:

  • Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper.
  • Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain.
  • Serve oysters with sauce.

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