Craving for a seafood delicacy that tantalizes your taste buds? Look no further than these delectable Fried Oysters with Pickled Ginger Aioli. This dish is a symphony of flavors and textures that will leave you craving for more. The oysters are coated in a light and crispy batter, then fried to golden perfection. The accompanying pickled ginger aioli adds a zesty and refreshing kick that perfectly complements the richness of the oysters. This recipe provides step-by-step instructions for making both the fried oysters and the aioli, ensuring that you can recreate this restaurant-quality dish in the comfort of your own home. Additionally, you'll find a recipe for a tangy Asian dipping sauce, offering an alternative flavor profile that is sure to excite your palate.
Here are our top 4 tried and tested recipes!
CRISPY PAN FRIED OYSTERS WITH LEMON CAPER AIOLI
This will serve 4 as a main course or more if served as an appetizer. I like to serve mine with some greens for freshness and some pickled red onions for extra acid and crunch. Alternatively, pop these crispy oysters into a soft squishy bun, add the aioli and garnish with shredded lettuce or cabbage as a po'boy sandwich.
Provided by Sabrina Currie
Categories Appetizer Condiment Dinner Dip Main Course Seafood
Time 32m
Number Of Ingredients 14
Steps:
- Mix together all aioli ingredients before preparing oysters so the flavours can meld. This can be made ahead up to 2 days.
- Pour oysters into a colander to drain while you set up 3 shallow bowls in a row. In first bowl, mix together flour, salt, pepper and optional add in ingredients if using. In second bowl, add eggs and beat until frothy.In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
- Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated.
- Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer. They can be quite close together.
- Fry until golden on one side (4-5 minutes) and then flip and repeat on second side. Adjust heat as need so that they will cook through without browning too fast.
- Garnish with mixed greens and pickled onions if desired and serve with the aioli.*Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.
FRIED OYSTERS WITH PICKLED GINGER AIOLI
Fried oysters are one of the most seductive bites I can imagine. This dish is a wonderful combination of tender fried oysters with a savory crunch, balanced with a light acidic accent.
Provided by Michael Anthony
Categories appetizer
Time 7h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Pickled Ginger: Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
- Fried Oysters: Heat oil to 375 degrees F. Meanwhile, gently detach oysters from their shells with a spoon; place meat into a small bowl, making sure they are clean of shells. Wash and reserve the shells. Next, whisk egg yolks and a splash of water in a small bowl to create an egg wash.
- Dredge each oyster in flour; then coat in egg wash, followed by breadcrumbs. Handling carefully, tap off any excess coating. They should be lightly breaded. Fry oysters in 375 degrees F oil, several at a time, for no more than 20-25 seconds. Remove with a slotted spoon and let them drain on a paper towel. The outside should be golden brown while the inside is barely cooked.
- To serve, place each oyster in a clean, dry shell. Top with a small dollop of aioli and a slivered slice of pickled ginger.
- In a small bowl, whisk egg yolks, Dijon mustard, and a pitch of salt until smooth and emulsified. Add grapeseed oil very slowly, drop by drop to start, then in a fine drizzle, whisking constantly to emulsify with the yolks. Add olive oil in the same manner. The mixture should thick and emulsified. Add vinegar, lemon juice and zest, and whisk again until doubled in volume. Add the soy sauce and stir to combine; fold in the garlic and pickled ginger. Let sit to let flavors come together, about 1 hour. Taste and season as necessary, perhaps with a bit of pickling liquid. (Can be made up to one week in advance.)
- Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI
Steps:
- Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
- Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
- Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
- Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
- In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
- Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
- Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
- Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
OYSTERS, THREE WAYS
Make and share this Oysters, Three Ways recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 23
Steps:
- Fried Oyster:.
- Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
- Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
- Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
- Serve on the half shell.
- Top with Lemon Aioli and Fried Garnish.
- Lemon Aioli:.
- In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
- Fried Garnish:.
- Drain capers and fry in a hot oil for a few minutes.
- Finally add few slices of pickled pearl onion and some tarragon.
- Grilled Oyster:.
- In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
- Place Oyster on the hot grill until butter melts.
- Add green onions as garnish.
- Raw Oyster:.
- Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
Nutrition Facts : Calories 3637, Fat 210, SaturatedFat 125, Cholesterol 677.2, Sodium 3149, Carbohydrate 354.8, Fiber 23.1, Sugar 54.6, Protein 95.1
Tips:
- Select plump and fresh oysters. Look for oysters that are tightly closed and have a briny, fresh smell. Avoid any oysters that are open or have a foul odor.
- Clean the oysters thoroughly. Scrub the oysters with a stiff brush to remove any dirt or debris. Then, rinse the oysters well under cold water.
- Shuck the oysters carefully. Use an oyster knife to carefully pry open the oyster shells. Be careful not to damage the oyster meat.
- Prepare the breading. In a shallow dish, combine the flour, cornmeal, salt, and pepper. Dredge the oysters in the breading mixture.
- Fry the oysters. Heat a large skillet over medium-high heat. Add the oil and allow it to heat until shimmering. Carefully place the breaded oysters in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
- Serve the oysters immediately. Serve the fried oysters with pickled ginger aioli, lemon wedges, and your favorite dipping sauce.
Conclusion:
Fried oysters are a delicious and easy-to-make appetizer or main course. With a crispy breading and a briny, tender interior, fried oysters are sure to please everyone at your table. Serve them with pickled ginger aioli, lemon wedges, and your favorite dipping sauce for a complete meal.
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