Crispy Oven-Fried Oysters |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category, Marie says. They make an interesting appetizer for entertaining. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 eggs |
1 cup dry bread crumbs |
2/3 cup grated romano cheese |
1/4 cup minced fresh parsley |
1/2 teaspoon garlic salt |
1 pint shucked oysters or 2 cans (8 ounceseach) whole oysters, drained |
2 tablespoons olive oil |
jalapeno mayonnaise: |
1/4 cup mayonnaise |
1/4 cup sour cream |
2 medium jalapeno peppers, seeded and finely chopped |
2 tablespoons milk |
1 teaspoon lemon juice |
1/4 teaspoon grated lemon peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt.
2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
3. Bake at 400° for 15 minutes or until golden brown. Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients. Serve with oysters. Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
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