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Fried Oysters and Fritters

Oyster Fritters
Oyster Corn Fritters
Deep Fried Oysters
Pan-Fried Oysters

Oyster Fritters

  1. Ingredients
    1 pint oysters, shucked
    1/2 cup evaporated milk
    1 cup dry pancake mix
    2 tablespoons of corn meal
    1 teaspoon salt
    1/4 teaspoon pepper
    3/4 cup cooking oil

    Drain oysters and reserve the juice. Mix milk, corn meal, pancake mix, salt and pepper in a medium bowl. Place oil in a frying pan and heat. Drop batter from tablespoon into oil ( be sure to get 2 oysters in each spoonful ). Cook until golden brown on each side. If batter becomes thick while working add some of the reserved juice to thin it out.

Oyster Corn Fritters

  1. Ingredients:
    1 pint oysters, shucked
    1 egg
    3/4 cup oyster juice
    2 cups dry biscuit mix
    1/4 teaspoon seafood seasoning
    1/8 teaspoon salt
    1/4 teaspoon lemon and pepper seasoning
    1 cup corn
    3/4 cup oil

    Drain oysters. In a large bowl beat the egg then add liquid and biscuit mix. Mix well then add seasonings and blend in corn.
    Heat oil in large frying pan and drop batter by the tablespoon making sure to include one oyster in each spoonful. Cook until golden brown on both sides.

Deep Fried Oysters

  1. Ingredients
    * 2 quarts vegetable oil for deep frying
    * 1/2 cup all-purpose flour
    * 1 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 12 ounces shucked oysters, drained
    * 2 eggs, lightly beaten
    * 3/4 cup fine bread crumbs

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

  2. Ingredients
    * 2 cups vegetable oil for frying
    * 1 pint shucked oysters and juice
    * 1 egg, beaten
    * salt to taste
    * 1 teaspoon ground black pepper
    * 1 teaspoon Old Bay Seasoning TM
    * 1/2 cup dry pancake mix

    Directions

    1. Heat oil in a skillet over medium high heat to 350 degrees F (175 degrees C).
    2. Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter.
    3. Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick.
    4. Fry until golden brown on both sides. Drain and serve.

  3. * 24 large oysters, shucked
    * 2 eggs
    * 1/2 teaspoon salt
    * 1/8 teaspoon pepper
    * dash ground cayenne pepper, optional
    * 2 tablespoons cold water
    * 1 cup fine dry bread crumbs

    Drain oysters. Beat eggs with salt and pepper and cayenne. Whisk in water. Put bread crumbs in a shallow bowl. Dip oysters, one at a time, into the egg mixture then into the bread crumbs. Let rest for 5 minutes before frying. Fry in hot deep fat at about 375° until golden brown. Serve immediately with cocktail sauce or tartar sauce, or use in sandwiches.
    Recipe for fried oysters serves 4.

  4. 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. Drain on paper towels. Serves 4 to 6.

Pan-Fried Oysters  The difference in pan fried and deep fried is the amount of oil used. Pan fried require turning in order to cook both sides. The above recipes can also be pan fried.

  1. 12 large fresh oysters, shucked
    2 eggs, beaten
    1 cup bread crumbs*
    Salt and pepper
    2 to 3 tablespoons vegetable oil
    Lemon wedges
    Hot sauce

    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 shake.

    Heat oil in frying pan (a cast-iron frying pan if you have one) 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 3 to 4 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.

    Makes 2 servings.

 

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