Maryland Fried Oysters Recipes

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DEEP FRIED OYSTERS



Deep Fried Oysters image

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

Provided by Christine

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 7

2 quarts vegetable oil for deep frying
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
¾ cup fine bread crumbs

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.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 27.4 g, Cholesterol 99.6 mg, Fat 47.9 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 776 mg, Sugar 1.7 g

MARYLAND FRIED OYSTERS



Maryland Fried Oysters image

You used to have to wait for months with an "R" in them to enjoy this Chesapeake staple, but with more and more Maryland oyster farmers working the bay, this is a dish best served year round.

Categories     entree

Time 20m

Yield 4

Number Of Ingredients 7

1 pint shucked Maryland oysters
1 cup unbleached white flour
2 tbsp corn starch
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning
Vegetable oil for frying
Cocktail sauce for dipping (optional)
6-10 drops of Tabasco Sauce to taste

Steps:

  • Combine flour, corn starch and Old Bay or J.O. Crab Seasoning thoroughly and dredge oysters in the mix doing your best to completely cover each oyster.
  • Heat oil to 350° in heavy-bottom pan or skillet about a half-inch deep. Fry oysters until golden brown on each side, turning once. Serve hot with cocktail sauce for dipping.

Nutrition Facts :

FRIED OYSTERS



Fried Oysters image

This delicious recipe for fried oysters is courtesy of chef Emeril Lagasse and is used to make his Greens with Fried Oysters and Buttermilk Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 cup buttermilk
2 tablespoons Emeril's Original Essence
1/2 cup masa harina (corn flour)
1/2 cup all-purpose flour
4 cups vegetable oil
24 freshly shucked oysters, drained
Coarse salt and freshly ground black pepper

Steps:

  • In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat; let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence; set aside.
  • In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
  • Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt and pepper. Serve immediately.

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