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Crispy Oven-Fried Oysters

 Crispy Oven-Fried Oysters
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
30 ServingsPrep/Total Time: 30 min.

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

  • 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 of 2

Crispy Oven-Fried Oysters (continued)

Directions (continued)

  • 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.
  • 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).
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: Sweet Red Wine: Enjoy this recipe with a sweet red wine.