Best 3 Cornmeal Crusted Oysters With Sweet Pickle Mayonnaise Recipes

Indulge in a delightful culinary adventure with our cornmeal-crusted oysters, a symphony of flavors that will tantalize your taste buds. This delectable dish features plump and succulent oysters enveloped in a crispy cornmeal crust, complemented by a tangy and refreshing sweet pickle mayonnaise. Each bite offers a harmonious blend of textures and flavors, from the tender oyster to the crunchy coating and the piquant mayonnaise.

But that's not all! This article also offers a diverse collection of tempting recipes to satisfy every palate. Craving a hearty and comforting meal? Try our classic beef stew, simmered to perfection with tender chunks of beef, aromatic vegetables, and a rich, flavorful broth. If you're looking for a lighter option, our vibrant Greek salad is a symphony of fresh and tangy flavors, featuring crisp cucumbers, juicy tomatoes, tangy feta cheese, and a refreshing lemon-oregano dressing.

For those with a sweet tooth, our decadent chocolate lava cakes will transport you to dessert heaven. These individual molten chocolate cakes boast a rich, fudgy center that oozes out upon every spoonful, perfectly paired with a scoop of vanilla ice cream or a dollop of whipped cream. And if you're in the mood for a classic, our timeless chocolate chip cookies will satisfy your cravings with their chewy texture and gooey chocolate chips.

With such an array of delectable recipes, this article is a culinary treasure trove that will inspire you to create memorable meals and satisfy your every craving.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED OYSTERS WITH CORNMEAL BATTER

Fried Oysters With Cornmeal Batter image

These Southern fried oysters are coated with a simple cornmeal batter. Serve them in po'boy sandwiches, as an appetizer, or add them to a salad.

Provided by Diana Rattray

Categories Appetizer Entree Dinner Lunch Snack Brunch

Time 25m

Yield 6

Number Of Ingredients 17

Ingredients

For the Fried Oysters
Vegetable oil (for frying)
1 quart oysters (about 2 cups drained oysters)
2 large eggs (beaten)
2 cups cornmeal
1 teaspoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons flour
For the Tartar Sauce
1 cup mayonnaise
1/3 cup dill relish (or finely chopped dill pickle)
2 teaspoons capers (drained and chopped)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
Optional: 2 tablespoons green onion (finely chopped)

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.

Nutrition Facts : Calories 1202 kcal, Carbohydrate 43 g, Cholesterol 153 mg, Fiber 3 g, Protein 20 g, SaturatedFat 11 g, Sodium 1288 mg, Sugar 1 g, Fat 107 g, ServingSize 6 servings, UnsaturatedFat 0 g

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE

Cornmeal-Fried Oysters With Chipotle Mayonnaise image

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half.

Provided by Leslie

Categories Lunch/Snacks

Time 8m

Yield 12 Oysters

Number Of Ingredients 12

Ingredients

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried thyme
salt & freshly ground black pepper
12 shucked oysters
vegetable oil (for frying)
1/2 cup mayonnaise
1 teaspoon chopped chipotle chile
1 teaspoon adobo sauce
salt
2 tablespoons chopped coriander

Steps:

Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

CORNMEAL-CRUSTED OYSTERS WITH SWEET PICKLE MAYONNAISE

Cornmeal-Crusted Oysters with Sweet Pickle Mayonnaise image

Categories Appetizer Bake Low Fat Cornmeal Shrimp Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8 as an appetizer or 4 as a main course

Number Of Ingredients 11

Ingredients

2/3 cup nonfat mayonnaise
3 tablespoons finely chopped sweet pickles
2 teaspoons cider vinegar
1 garlic clove, pressed
24 fresh oysters, shucked, or about four 8-ounce jars medium oysters
1 tablespoon vegetable oil
1 1/2 cups yellow cornmeal
3/4 teaspoon salt
3/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 cup low-fat buttermilk

Steps:

Mix mayonnaise, sweet pickles, vinegar and garlic in small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 450°F. Drain oysters on double layer of paper towels Brush large nonstick baking sheet with oil. Heat in oven until very hot, about 10 minutes.
Meanwhile, mix cornmeal, salt, cayenne and pepper in pie dish. Pour buttermilk into medium bowl. Lightly coat oysters with cornmeal; shake off excess. Dip into buttermilk, then coat again with cornmeal; place on platter.
Place oysters on hot baking sheet, spacing apart. Bake until oysters are golden brown on bottoms, abut 8 minutes. Turn oysters over and bake until brown on bottoms, abut 8 minutes longer. Serve with pickle mayonnaise for dipping.

Tips:

For the freshest oysters, purchase them live and shuck them yourself just before cooking.
If you are using pre-shucked oysters, make sure they are well-drained before coating them in the cornmeal mixture.
To get a crispy crust, make sure the oysters are completely coated in the cornmeal mixture before frying them.
Do not overcrowd the pan when frying the oysters. This will cause them to steam instead of fry.
Serve the oysters immediately with the sweet pickle mayonnaise for the best flavor.
For a healthier version of this recipe, you can bake the oysters instead of frying them.

Conclusion:

Cornmeal-crusted oysters are a classic Southern dish that is easy to make and always a crowd-pleaser. The combination of crispy cornmeal crust and tender, juicy oysters is irresistible. Served with a sweet pickle mayonnaise, these oysters are the perfect appetizer or main course. Whether you are a seafood lover or just looking for a new and exciting way to prepare oysters, this recipe is sure to please. So next time you are looking for a delicious and easy-to-make dish, give cornmeal-crusted oysters a try. You won't be disappointed.