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Difficulty: Medium
Rating:
No Rating
Provided By: Deena Mansour |
Crispy Oven-Fried Oysters
¾ c. all-purpose flour
1/8 t. salt
1/8 t. pepper
2 eggs
1 c. dry breadcrumbs
2/3 c. grated Romano cheese
¼ c. minced fresh parsley
½ t. garlic salt
1 pint shucked oysters or 2 cans (8 oz. each) whole oysters, drained
2 T. olive oil
Jalapeno Mayo:
¼ c. mayonnaise
¼ c. sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 T. milk
1 t. lemon juice
¼ t. lemon zest
1/8 t. salt
1/8 t. pepper
In a shallow bowl, combine flour, salt and pepper. In another bowl, beat eggs. In a third bowl, combine breadcrumbs, Romano cheese, parsley and garlic salt. Coat oysters with flour mixture, dip in eggs, then coat with crumb mixture. Place in a greased 15-by-10-by-1-inch baking pan; drizzle with oil.
Bake at 400° for 15 minutes or until golden brown. Meanwhile, in a small bowl, whisk jalapeno mayonnaise ingredients. Serve with oysters. Yields about 2½ dozen oysters, about a cup jalapeno mayo.
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| The jalepeno dip (recipe included) really makes it! |
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