Fried Oysters
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Baked Catfish Supreme
Baked Salmon
Baked Sea-Bass
Baked Soft Shell Crabs
Baked Sole
Baked Stuffed Trout
Baked Trout
Beer Batter Shrimp
Cajun Catfish
Calamari Provencale
Clam Fritters
Crab Rangoon
Crusty-Baked Halibut
Deviled Crab
Fried Catfish
Fried Oysters
Garlic Clams
Greek-Style Sea Bass
Lemon Stuffed Trout
Lobster Tails
Mahi Mahi
Maryland Crab Cakes
Rainbow Trout
Sauteed Soft Shell Crab
Scallops
Shrimp Scampi
Stir-Fried Spicy Lobster
Stuffed Red Snapper

Fried Oysters

1 pint standard oysters, drained
3/4 cup self-rising flour or pancake mix
1 teaspoon baking powder
salt and pepper to taste
1/2 cup evaporated milk
vegetable oil, enough to fill frying pan 1 - 1 1/2 inch deep

Combine flour, baking powder, salt, and pepper. Stir milk into mixture to make a batter. Add oysters without liquor to the batter and coat thoroughly. Remove individual oysters with a fork and drop into hot oil in frying pan. (The oil is ready when a drop of water spatters upon contact with it.) Oysters will puff a few seconds after hitting the hot oil. Fry the puffs on both sides until golden. Yield: 30 to 40.

 

Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy