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Crispy Oven-Fried Oysters Recipe

Crispy Oven-Fried Oysters Recipe

These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." —Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs
  • 1 cup dry bread crumbs
  • 2/3 cup grated Romano cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1 pint shucked oysters or 2 cans (8 ounceseach) whole oysters, drained
  • 2 tablespoons olive oil
  • JALAPENO MAYONNAISE:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 medium jalapeno peppers, seeded and finely chopped
  • 2 tablespoons milk
  • 1 teaspoon lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine the bread crumbs, cheese, parsley and garlic salt.
  • 2. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
  • 3. Bake at 400° for 15 minutes or until golden brown. Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients. Serve with oysters. Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (2 each) equals 75 calories, 4 g fat (1 g saturated fat), 25 mg cholesterol, 146 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.