Deep-fried oysters
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Deep-fried oysters in a cornmeal crust are coated with a crispy golden crust and a piquant flavor from the spices and fiery Tabasco sauce. If you don't have a deep fryer, you can fry them in a heavy-bottomed pan, using a deep-fry thermometer to maintain a constant oil temperature for perfect oysters. Dip the crispy oysters in the remoulade and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Oysters
- 3/4 cup sour milk or kefir
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- A little hot sauce, such as Tabasco
- 1 cup corn flour
- 1 cup premium flour
- 36 shucked oysters
- Peanut oil, for deep frying
- Special equipment: deep fryer
Remoulade
- 1 cup mayonnaise
- 1 tbsp Creole mustard
- 1 tbsp paprika
- 1 tbsp. white wine vinegar
- 1 tbsp Worcestershire sauce
- A little hot sauce
We recommend
Recipes with similar ingredients: paprika, garlic powder, corn flour
Cooking the dish according to the recipe:
- Heat oil in a deep fryer to 175°C.
- Combine the buttermilk, garlic powder, paprika, and hot sauce in a saucepan. Combine the wheat and corn flours, salt, and black pepper in a separate saucepan.
- Add the oysters to the sour milk and let them marinate. Then remove the oysters, let any excess marinade drip back into the bowl, and roll them in the flour mixture, shaking off any excess. Fry in batches in hot oil until golden brown and crispy, about 2 minutes.
- Place on a paper towel-lined plate, sprinkle with salt and black pepper. Serve hot with remoulade.
Remoulade:
In a small bowl, combine the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce, and hot sauce until smooth. Season with salt and pepper to taste. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Exit: 1.5 tbsp.
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