Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots

July 2, 2014 at 5:30 PM | Posted in carrots, seafood, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Fried Oysters w/ Quinoa & Brown Rice Medley and Baby Carrots

 

 

 
Hopefully this is our last day of high humidity, at least for a while! High’s in the low 70’s for the next 3 days and no humidity! I can’t recall a 4th of July Weekend with those temps. Not much going on today, caught up on laundry and a few household chores. For dinner tonight I prepared Fried Oysters w/ Quinoa & Brown Rice Medley and Boiled Baby Carrots.

 

 

 

Fried Oysters Quinona Rice 002
I love Fried Oysters, just haven’t had them in a while though. I still think the best I’ve ever had is a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! It’s just an incredible dish. So to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 Eggs, beaten or 1/4 cup egg Beater’s, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Canola Oil, Lemon Wedges, Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 
Then to prepare them; Place shucked oysters in a colander to drain. Dip drained oysters in beaten eggs, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re  delicious, golden brown, and with an incredible flavor.

 

 

 
Then for one side I had Uncle Ben’s Whole Grain Medley Quinoa and Brown Rice. It comes in a microwavable bag, just microwave and serve. Then I also boiled some Baby Carrots. One fine Seafood Dinner Tonight! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Canola Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional
Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in beaten eggs, shake off excess, and then in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

 

 
Kellum Brand Oysters

Kellum Brand Oysters are offered as both live in the shell product as well as fresh and frozen shucked oysters. Oysters are offered from our boats on the east coast. Our premium product comes from oyster shell stock grown on our company owned oyster beds in the Middle Peninsula Chesapeake Bay. These beds allow us to offer a quality east coast product year round. Click here to view prices and sizes available. (link to product cost sheet or sales cart)

Oysters: Crassostrea virginica

Market Forms: Live in shell, fresh shucked (in pints, quarts or gallons), frozen (breaded and unbreaded).

Size: Market size is approximately 3 inches for oysters in the shell. Shucked oysters are designated according to size ranging from the largest “counts” to “small”.

Small – over 500 meats/gallon
Standard – 301 to 500 meats/gallon
Select – 211 to 300 meats/gallon
Extra select – 160 to 210 meats/gallon
Count – under 160 meats/gallon
Taste/Texture: Plump, delicate, tender, slightly salty

Seasonality: Available year round

Nutritional Value:

60 calories (100 grams, 3.5 oz.)
7.1% Protein
2.5% Fat
.44% Omega-3
Substitutability: Nothing else tastes quite like Crassostrea virginica, so named because biologists first identified it on Virginia’s shores. In fact, blind taste comparisons with its Pacific cousin, the Eastern oyster was voted best tasting by 85% of those polled.

Habitat: Oysters grow best is estuarine waters of moderate temperature and salinity with abundant plankton for food. This description best fits the Chesapeake Bay and its major tributaries which are responsible for high yields if this shellfish.

Folklore: Productive females can discharge or spawn up to 115 million eggs at one time. Of course, it’s often unclear, until the music stops, who the females are, as oysters switch sexual characteristics for the first few years of life before settling in to become one or the other. Fertilized oyster “larvae” swim and float for several weeks before settling on a hard surface such as oyster shell, rock or piling, a process called spatfall.

Harvesting: Oysters are traditionally harvested in Virginia by hand tonging and the more up-to-date (i.e., mechanized) patent tonging and dredging.

 
http://kellumseafood.com/oysters.asp

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