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Oyster Dilemma

Last post 01-15-2008 7:21 AM by zakons. 5 replies.
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  • 01-15-2008 6:32 AM

    Oyster Dilemma

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    Feller and I were talking last week, and I said, 'I like oysters.'  Last night he comes with a surprise, 2 big ziplock bags of shucked oysters  He has a friend who harvests oysters, and the guy brought him some.

     

    Now, I only fried oysters ever so often --- once about every two years, I get an oyster po-boy.   I will package them and freeze most fo them at the moment.

    I need some recipes, and please make them easy.   I am not an intricate cook.

    Thanks! 

     
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  • 01-15-2008 7:08 AM In reply to

    Re: Oyster Dilemma

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    Roasted Oysters

    Posted by: Bugzbunny

     

    3/4 cup shucked small oysters (about 32 oysters), drained, liquor reserved
    Up to 2/3 cup bottled clam juice, if necessary
    1/4 cup bottled ketchup-style chili sauce
    1/4 cup dry white wine
    4 teaspoons Worcestershire sauce
    1/2 teaspoon celery salt
    1 stick (1/2 cup) unsalted butter, softened
    1 cup heavy cream
    4 slices crusty bread, toasted
    Pinch of paprika, or to taste
    If oysters did not yield 1 cup liquor, add enough clam juice to bring total to 1 cup (if there is more than 1 cup liquor, discard excess). Stir together oysters, liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter in a metal bowl or top of a double boiler. Set over simmering water and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring to a bare simmer; do not let boil. Top toast with remaining 6 tablespoons butter and put in 4 bowls. Ladle hot soup over toast and sprinkle with paprika.

  • 01-15-2008 7:10 AM In reply to

    Re: Oyster Dilemma

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    Perfect Scalloped Oysters

    Posted by: Redraspberrygirl

    Perfect Scalloped Oysters

    My family— husband, children and grandchildren— all look forward to this easy seafood side dish. It's one I've made for well over 30 years.

    INGREDIENTS

    2 cups crushed butter-flavored crackers (about 50)

    1/2 cup butter, melted

    1/2 teaspoon salt

    Dash pepper

    1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained

    1 cup heavy whipping cream

    1/4 teaspoon Worcestershire sauce



    DIRECTIONS

    Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters.
    Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

    Yield: 8 servings.

  • 01-15-2008 7:12 AM In reply to

    Re: Oyster Dilemma

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    Oyster Croquettes or Fritters

     

    INGREDIENTS:

    • vegetable oil
    • 2 eggs, slightly beaten
    • 1 cup milk
    • 2 cups flour, sifted
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups oysters, drained and chopped

    PREPARATION:

    Heat about 1/2 to 1 inch of oil in a deep heavy skillet to about 365°. Combine eggs, milk, flour, baking powder, and salt; blend until smooth. Stir oysters into the batter and drop by spoonful into the hot fat.
    zSB(3,3)
    Brown on both sides. Drain on paper towels.
    Serves 4.
    "Don't compare your life to others'. You have no idea what their journey is all about."
    ~~Nicole~~


    Photobucket

  • 01-15-2008 7:14 AM In reply to

    Re: Oyster Dilemma

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    Mississippi Fried Oysters

     

    Fried oysters, breaded with a mixture of cornmeal and flour and seasonings.

    INGREDIENTS:

    • 24 to 36 oysters, raw
    • 2 eggs, beaten
    • 2 cups cornmeal
    • 1 teaspoon sugar
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 2 tablespoons flour

    PREPARATION:

    Drain oysters. In a bowl, beat eggs; add drained oysters and let stand for 10 minutes. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in batches in deep hot oil or shortening -- at about 370° -- until golden brown.
    zSB(3,3)
    Drain on paper towels. Serves 4 to 6.
    "Don't compare your life to others'. You have no idea what their journey is all about."
    ~~Nicole~~


    Photobucket

  • 01-15-2008 7:21 AM In reply to

    Re: Oyster Dilemma

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    Crispy Fried Oysters

    Posted by: Sinclairwife


    4 servings

    3/4 cup dairy sour cream
    2 eggs, beaten
    3/4 teaspoon onion salt
    1/2 teaspoon paprika
    CRISCO Shortening for deep frying
    1 pint select oysters, well drained
    1/2 cup fine graham cracker crumbs
    1-1/2 cups instant mashed potato buds or flakes

    Combine sour cream, eggs, onion salt, and paprika; mix until blended. Set aside.

    Heat Crisco to 360  degrees ....in deep saucepan or deep fryer.

    Coat oysters with crumbs, then dip into sour cream mixture; drain well. Using a small amount of potato buds and adding more as needed, coat oysters with potato buds.

    Fry several oysters at a time in hot Crisco for 1-1/2 to 2 minutes or until well browned.


    Serve warm with lemon wedges.
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