Best 5 Cornmeal Fried Oysters With Mustard Sauce Recipes

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Cornmeal fried oysters with mustard sauce is a Southern classic dish that combines the flavors of the sea and the countryside. This delectable dish features plump oysters, coated in a crispy cornmeal batter, and fried until golden brown. The accompanying mustard sauce adds a tangy and creamy element, creating a perfect balance of flavors. Whether you're a seasoned seafood enthusiast or a curious culinary explorer, this step-by-step guide will lead you through the process of crafting this delightful dish, ensuring a delicious and memorable dining experience.

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FRIED OYSTERS WITH CORNMEAL BATTER



Fried Oysters With Cornmeal Batter image

These Southern fried oysters are coated with a simple cornmeal batter. Serve them in po'boy sandwiches, as an appetizer, or add them to a salad.

Provided by Diana Rattray

Categories     Appetizer     Entree     Dinner     Lunch     Snack     Brunch

Time 25m

Yield 6

Number Of Ingredients 17

For the Fried Oysters
Vegetable oil (for frying)
1 quart oysters (about 2 cups drained oysters)
2 large eggs (beaten)
2 cups cornmeal
1 teaspoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons flour
For the Tartar Sauce
1 cup mayonnaise
1/3 cup dill relish (or finely chopped dill pickle)
2 teaspoons capers (drained and chopped)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
Optional: 2 tablespoons green onion (finely chopped)

Steps:

  • Gather the ingredients.
  • Pat the drained oysters dry with paper towels or a clean kitchen towel.
  • In a medium-sized bowl, beat the eggs.
  • Add the oysters to the egg bowl and set aside for 10 minutes.
  • In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
  • Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
  • Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
  • Carefully add the oysters to the hot oil. Do not overcrowd the pan.
  • Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
  • Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
  • Gather the ingredients.
  • In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
  • If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
  • Serve the sauce alongside the fried oysters and enjoy.

Nutrition Facts : Calories 1202 kcal, Carbohydrate 43 g, Cholesterol 153 mg, Fiber 3 g, Protein 20 g, SaturatedFat 11 g, Sodium 1288 mg, Sugar 1 g, Fat 107 g, ServingSize 6 servings, UnsaturatedFat 0 g

FRIED OYSTERS



Fried Oysters image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Peanut oil, for frying
3/4 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Dash hot sauce, such as Tabasco
1 cup cornmeal
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
36 shucked oysters
Remoulade Sauce, for serving, recipe follows
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon paprika
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat oil in a deep fryer to 350 degrees F.
  • Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
  • Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
  • Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE



Cornmeal-Fried Oysters With Mustard Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h20m

Yield Four servings

Number Of Ingredients 16

16 large oysters
1 cup oyster liquor or a blend of oyster liquor and clam broth
1/4 cup finely chopped shallots
1/4 cup white-wine vinegar
2 teaspoons finely minced garlic
1 cup dry white wine
3/4 cup heavy cream
1/3 cup Dijon-style mustard
6 tablespoons cold butter
1 cup cornmeal, preferably stone ground, available in health-food stores
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 teaspoons paprika
1/2 teaspoon chili powder
1 cup vegetable oil
Spinach with pancetta (see recipe)

Steps:

  • The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
  • Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
  • Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
  • Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
  • Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
  • Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.

Nutrition Facts : @context http, Calories 1237, UnsaturatedFat 65 grams, Carbohydrate 51 grams, Fat 98 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 26 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 1 gram

CORNMEAL-FRIED OYSTERS WITH CHIPOTLE MAYONNAISE



Cornmeal-Fried Oysters With Chipotle Mayonnaise image

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half.

Provided by Leslie

Categories     Lunch/Snacks

Time 8m

Yield 12 Oysters

Number Of Ingredients 12

1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon dried thyme
salt & freshly ground black pepper
12 shucked oysters
vegetable oil (for frying)
1/2 cup mayonnaise
1 teaspoon chopped chipotle chile
1 teaspoon adobo sauce
salt
2 tablespoons chopped coriander

Steps:

  • Fried Oysters:.
  • Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
  • Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Sauté for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
  • Chipotle Mayonnaise:.
  • Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.

Nutrition Facts : Calories 117, Fat 4.7, SaturatedFat 0.8, Cholesterol 27.6, Sodium 124.8, Carbohydrate 12.9, Fiber 0.6, Sugar 0.7, Protein 5.8

CORNMEAL-FRIED OYSTER SANDWICH WITH LEMON TARTAR SAUCE



Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce image

Make and share this Cornmeal-Fried Oyster Sandwich With Lemon Tartar Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h27m

Yield 4 serving(s)

Number Of Ingredients 23

1 large egg yolk
2 tablespoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
2/3 cup peanut oil or 2/3 cup vegetable oil
1 tablespoon chopped drained capers
1 1/2 teaspoons finely chopped red onions
1 1/2 teaspoons finely chopped dill pickles
1 tablespoon sweet pickle juice, from the jar
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
1/4 teaspoon Tabasco sauce (to taste)
2 cups all-purpose flour
1/2 cup cornmeal
4 1/2 teaspoons cayenne
4 1/2 teaspoons paprika
1 tablespoon kosher salt
1 1/2 teaspoons finely ground black pepper
1 1/2 teaspoons dried thyme
1/4 teaspoon celery seed
2 dozen pacific oysters, scubbed, rinsed, and shucked
4 pieces French bread, cut into 6-to 8-inch sandwich lengths
butter lettuce leaf
peanut oil, for frying

Steps:

  • Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
  • With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
  • Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
  • Transfer to a small bowl and set aside, refrigerated.
  • Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
  • Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
  • Shake off any excess flour just before frying.
  • Set up your sandwiches so they can be assembled as soon as the oysters are fried.
  • Split the French bread rolls lengthwise.
  • For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
  • You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
  • Over high heat, heat the oil until very hot.
  • Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
  • Drain the oysters on paper towels.
  • Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.

Nutrition Facts : Calories 1057.6, Fat 48.1, SaturatedFat 8.8, Cholesterol 202.4, Sodium 2627.9, Carbohydrate 112.2, Fiber 7, Sugar 1.3, Protein 43.5

Tips:

  • Use fresh oysters. Fresh oysters have a briny, sweet flavor that is perfect for frying. If you can't find fresh oysters, frozen oysters will work, but they may not have as much flavor.
  • Clean the oysters thoroughly. Before you cook the oysters, you need to clean them thoroughly to remove any dirt or grit. To do this, shuck the oysters and remove the meat from the shell. Then, rinse the oysters in cold water and pat them dry with paper towels.
  • Use a light touch when breading the oysters. You don't want to over-bread the oysters, or they will be too heavy and greasy. Just dip the oysters in the egg wash and then roll them in the cornmeal. Don't press the cornmeal into the oysters, or it will fall off when you fry them.
  • Fry the oysters in hot oil. The oil should be hot enough to sizzle when you drop the oysters in. This will help the oysters cook evenly and prevent them from sticking to the pan.
  • Don't overcrowd the pan. When you fry the oysters, don't overcrowd the pan. This will cause the oil temperature to drop and the oysters will not cook evenly.
  • Serve the oysters immediately. Cornmeal-fried oysters are best served immediately, while they are still hot and crispy. You can serve them with tartar sauce, cocktail sauce, or your favorite dipping sauce.

Conclusion:

Cornmeal-fried oysters are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple tips, you can make perfect cornmeal-fried oysters every time.

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