Tag Archives: seafoods

Spicy Deep-Fried Oysters

Prep: 45 mins | Cook: 45 mins | Yield: 35-40 oysters

Oh, oysters! They are so good! The PappaDs’ fried oysters used to be our favorite, but like any other typical restaurants, sometimes their oysters are good, and other times they’re not. So since we are addicted to this pearls’ mother tuff, I decided to try my own deep fried, crunchy and juicy oysters, and bam! We got the perfect deal right from our kitchen. The recipe is real easy to make and the most amazing part is that they are quite a lot better, and healthier than PappaDs’. 😉

Ingredients friedoysters1

1 ½ pounds shucked oysters
1 cup milk, plus 1 tablespoon
½-1 tablespoon cold water
½ teaspoon cayenne pepper
2 eggs
1 cup all-purpose flour
½ cup cornmeal
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt, or more
Vegetable oil, for frying


Rinse and drain the oysters and place in a small bowl, add the 1 cup milk, cover  with plastic wrap and let soak for 20 minutes.

In a medium bowl, whisk together the remaining 1 tablespoon milk, water, cayenne and eggs. Using medium plastic container with lid, place the flour, cornmeal, black pepper, and salt. Put the lid on and shake well to mix. Pour enough vegetable oil to fill the heavy-bottom pot (or dutch oven) halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F, or set on medium-high.

Drain the oysters from the milk. In batches, dip oysters in the egg mixture then drop in the plastic container. Put the lid back and shake. Remove to a plate and repeat with the rest of the oysters. When oil is hot, fry oysters in batches. Do not overcrowd. Cook until golden brown and cooked through, about 2 minutes. Do not over cook. Remove to a paper towel and repeat with remaining oysters. Serve warm.

Spicy Marinara Sauce: (Yield; 2-2 ½ cups) breadedoysters

  • 2 tablespoons extra-vrigin olive oil
  • 1 cup chopped yellow onion
  • 4 gloves garlic, minced
  • ½ cup Chianti red wine
  • 1 (28 oz) can No Salt Added crushed tomatoes
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 cup chopped fresh basil leaves

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, crushed red pepper flakes, oregano, salt, and pepper. Simmer on the lowest heat for 30 minutes. Add the basil, and simmer for another 5 minutes. Serve.

Spicy Remoulade Sauce: (Yield: 1 ½ cups) batteredoysters2

1 ¼ cups mayonnaise
¼ cup ground mustard
¼ teaspoon garlic powder
1 tablespoon pickle juice
1 tablespoon (small) capers
1 tablespoon horseradish
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika
½ teaspoon hot sauce

Place all ingredients into a food processor, or a blender and blend until smooth. Refrigerate until ready to serve.

NOTE: Be sure to make the sauce ahead of time.




OMG! This stuff is crazy yummy! Hubby and I were both craving for something spicy and yours truly was quick to come up with something that would satisfy our tummies. Yay! So yummy! Will definitely making this again pretty soon. Not only does it taste awesome but it is also quick and easy to prepare.
Ingredients: Seafoods Spicy Broth

1/4 cup olive oil
5 gloves garlic, diced
2 bay leaves
2 tsps. crushed red pepper
1 1/2 cups dry white wine
1 (28 oz.) can diced tomatoes
2 1/2 lbs. clams, scrubbed
2 lbs. mussels, debearded
1 lb. large shrimp, peeled, heads on, deveined
3/4 cup fresh basil, chopped

In a large pot, boil the clams and mussels for about 3 minutes with a 1/2 cup water.Turn off the heat and set aside. In another large pot, heat the oil over medium heat. Add the garlic, bay leaves and crushed red pepper. Sauté for about 1 minute. Add the wine and bring to a boil. Add the tomatoes and simmer for about 7 minutes. Stir in clams and mussels, simmer for about 8 minutes.

Add in the shrimps and basil to the simmering tomato broth and simmer more until the shrimps are cooked through. Serve with warm and crusty bread.

Happy Eating! ^__^

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