|Celebrating the Impressionist Table|
|by Laurie Evans|
An illuminating cookbook which explores the food and art of 19th-century France--an era ablaze with the genius of such artists as Monet, Renoir, T...
Tip: Try for fried oysters for more results.
1 - 10 of 10 for batter for fried oysters
Mix above ingredients all together. Dip shrimp and oysters in batter and drop in deep fat and fry until golden brown. Batter is also used for onion rings.
Drain shucked oysters. Dry thoroughly ... Dip oysters in batter a few at ... oysters well on paper towel. Keep cooked oysters hot. Makes 3 to 4 servings.
Drain oysters well for 3/4 to 1 ... oyster dry. Make batter of eggs, grated ... the oysters and toss. Garnish with bread crumbs and lemon slices. Serves 4.
Pour liquor off oysters, pick out ... and pat with paper towels. Roll oysters in flour, shake off excess. Dip in . Deep fry at 375°F until golden brown.
Make the batter by beating the ... a cool place for 30 minutes. Open and bread the oysters, then dip ... lemon wedges and the oyster juice trickled over.
Rub some coarse salt into the shelled oysters with fingers. Rinse ... again. Make flour batter, stirring to ... and serve with flavored peppercorn salt.
Sift half of ... mix only until batter is fairly smooth. ... ready to fry oysters, beat egg ... at a time for 3 to 4 ... until all are fried. Serve immediately with lemon wedges.
Pour off any oyster liquor, pick out ... make a smooth batter. Put about ... until hot. Dip oysters in batter, coat ... both sides. Drain on paper towels.
Mix above ingredients. Dip shrimp and oysters in batter and drop in deep fat and fry until golden brown. Batter is good to use when frying onion rings.
Make a batter of 1/2 cup ... and pepper. Dip oysters in batter; roll ... deep fat. Drain on brown paper. Serve immediately. Garnish with lemon and parsley.
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