Best 5 Crispy Fried Oysters With Sweet Corn Cilantro Salsa Recipes

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Crispy Fried Oysters with Sweet Corn Cilantro Salsa: A Taste of the Sea and Farm

Indulge in a culinary symphony that harmonizes the flavors of the sea and farm with Crispy Fried Oysters accompanied by a refreshing Sweet Corn Cilantro Salsa. This delectable dish promises a delightful interplay of textures and flavors that will tantalize your taste buds. Succulent oysters, encased in a golden-brown, crispy batter, deliver a burst of briny goodness with every bite. The Sweet Corn Cilantro Salsa, a vibrant medley of sweet corn, cilantro, red onion, and zesty lime juice, adds a refreshing contrast with its bright and tangy notes. This recipe provides step-by-step instructions to guide you in creating this delightful appetizer or main course, ensuring a perfect balance of flavors and textures in every bite.

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

BEST SOUTHERN CRISPY FRIED OYSTERS



Best Southern Crispy Fried Oysters image

This recipe for the Best Southern Crispy Fried Oysters features salty, silky, slightly sweet, delectable fresh oysters encased in a classic, crispy, perfectly seasoned cornmeal crust.

Provided by Sharon Rigsby

Categories     Appetizer     Main Dish

Time 20m

Number Of Ingredients 7

1 pint freshly shucked raw oysters
2 cups buttermilk
1¼ cup fine yellow cornmeal
¾ cup all-purpose flour
1 tablespoon Creole seasoning
1 teaspoon kosher salt
1 quart peanut oil

Steps:

  • While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
  • Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
  • Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
  • Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
  • Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
  • Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
  • Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
  • Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
  • Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

Nutrition Facts : Calories 410 kcal, Carbohydrate 30 g, Protein 6 g, Fat 30 g, SaturatedFat 6 g, TransFat 0.01 g, Cholesterol 13 mg, Sodium 635 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 23 g, ServingSize 1 serving

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA



Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
  • In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

OYSTER-CORN FRITTER WITH THREE VINEGAR EMULSION



Oyster-Corn Fritter with Three Vinegar Emulsion image

Provided by Ming Tsai

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

4 eggs, separated
2 cups polenta
2 cups 2 percent milk
1/2 cup canola oil
2 cups fresh corn
1 bunch sliced scallion greens
2 minced serrano chiles
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon black pepper
12 large, shucked oysters (Bluepoints or Portuguese)
1/2 cup all-purpose flour
Canola oil in a fryer at 350 degrees
Salt for seasoning
1 cup balsamic vinegar
1 cup rice wine vinegar
1/2 cup Chinese vinegar
1 tablespoon minced shallots
1 cup canola oil
2 cups arugula chiffonade
Salt and black pepper to taste

Steps:

  • Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles, sugar, salt and pepper. Should have a consistency of thick pancake butter. Coat oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious). Season fritters immediately after frying. Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion.
  • Mix all three vinegars and reduce in a stainless steel pan on low heat. Reduce by 80 percent until a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in the oil. Check for seasoning.

CRISPY OYSTERS WITH CHILE DIPPING SAUCE



Crispy Oysters with Chile Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 25m

Number Of Ingredients 12

1 cup rice flour
1/2 cup fine cornmeal
1 tablespoon crab boil seasoning
1 quart iced soda water
1 dozen shucked Chesapeake Bay oysters
Salt
1/4 cup rice vinegar
1/4 cup naturally brewed soy sauce
3 Thai bird chiles, minced
1 teaspoon sugar
1 teaspoon sesame oil
Mixed greens, for plating

Steps:

  • Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
  • PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.

SOUTHERN FRIED OYSTERS



Southern Fried Oysters image

My dad loves to have a good old southern fish/seafood fry. This is the recipe he uses for fried oysters.

Provided by ratherbeswimmin

Categories     Healthy

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup self-rising cornmeal
1 cup self-rising flour
1/4 teaspoon cayenne pepper, to taste
2 eggs
2 tablespoons milk
2 (12 ounce) containers fresh oysters, drained
vegetable oil

Steps:

  • In a mixing bowl, add the first 3 ingredients; stir to combine.
  • In another bowl, combine the egg and milk; whisk to combine.
  • Dip oysters in egg mixture, then dredge in flour mixture.
  • Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
  • Fry oysters in oil until golden, turning once.
  • Drain on paper towels and serve immediately.

Tips:

  • Select the freshest oysters possible. Look for ones that have tightly closed shells and no odor.
  • Clean the oysters thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells. Then, rinse the oysters well under cold water.
  • Use a light touch when breading the oysters. Too much breading will make them heavy and greasy.
  • Fry the oysters in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the oysters will not cook evenly.
  • Serve the oysters immediately with your favorite dipping sauce.

Conclusion:

Crispy fried oysters are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So, next time you are looking for a special treat, give this recipe a try!

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