Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

May 16, 2015 at 5:00 PM | Posted in risotto, seafood | 2 Comments
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Today’s Menu: Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn

 

It’s been a cloudy and a little humid day outside today. Not a whole lot going on today, finished up some laundry for Fried Oysters Butternut Squash Risotto 003Mom and did some house cleaning. Cleaned the fridge out today. Pulled everything out and cleaned the shelves and drawers. Then for dinner tonight I prepared Fried Oysters w/ Butternut Squash Risotto and Mini Ear of Sweet Corn.

 

 
I love Fried Oysters, just don’t have them that often. With the Taste of Cincinnati coming up next weekend it always reminds me of the of a small restaurant in downtown Cincinnati called the Washington Platform! Their speciality, Fried Oysters and Dirty Rice! We would always go there when going to the Taste of Cincinnati. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 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.

 
To prepare them; Place shucked oysters in a colander to drain. Dredge drained oysters in the flour, then Egg Beater’s, 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.

 

Lundberg Butternut Risotto

For one side dish a new one, I made some Butternut Squash Risotto. I used Lundberg Butternut Squash Risotto. Quick, easy, and delicious Risotto dish as all the Lundberg Products. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. First time having it and loved it! Have another good Pantry item to have on hand.I also boiled some Green Giant Mini Ears of Sweet Corn along with a slice of Klosterman Wheat Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
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 flour, then beaten eggs, shake off excess, and 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.

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

 

 

 

 

 

2 Comments »

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  1. Love fried oysters!


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