Ingredients with Measurements:
- 24 fresh oysters, shucked
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped spinach
- 1/4 cup chopped bacon
- 1/4 cup butter
- 1/4 cup Pernod or other anise-flavored liqueur
- Lemon wedges, for serving
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. In a third shallow dish, mix together the breadcrumbs, Parmesan cheese, parsley, green onions, celery, spinach, and bacon.
5. Dip each oyster in the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the oyster to coat well.
6. Fry the oysters in the hot oil for 2-3 minutes or until golden brown and crispy. Use a slotted spoon or spider strainer to remove the oysters from the oil and drain on paper towels.
7. In a small saucepan, melt the butter over medium heat. Add the Pernod and stir to combine.
8. To serve, arrange the fried oysters on a platter and drizzle with the Pernod butter sauce. Garnish with lemon wedges.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 24 fried oysters
Nutritional information:
Calories per serving: 150
Fat per serving: 8g
Protein per serving: 8g
Carbohydrates per serving: 11g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 340mg
Substitutions for ingredients:
- Instead of Pernod, you can use another anise-flavored liqueur or omit it altogether.
- You can use turkey bacon or omit the bacon for a vegetarian version.
Variations:
- Instead of frying the oysters, you can bake them in the oven at 400°F for 10-12 minutes.
- You can use different herbs and vegetables in the breadcrumb mixture, such as thyme, basil, arugula, or kale.
Tips and tricks:
- Make sure the oil is hot enough before frying the oysters to ensure they cook evenly and become crispy.
- Drain the fried oysters on paper towels to remove excess oil.
- Serve the oysters immediately after frying for the best texture and flavor.
Storage instructions:
Fried oysters are best eaten fresh and should not be stored for more than a day. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
To reheat fried oysters, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the fried oysters on a platter and drizzle with the Pernod butter sauce. Garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs such as parsley or chives
Pairings:
Fried oysters Rockefeller pair well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve fried oysters Rockefeller with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the breadcrumbs are not sticking to the oysters, try pressing them on more firmly or adding more beaten egg to the mixture.
- If the oysters are not crispy enough, make sure the oil is hot enough before frying and do not overcrowd the fryer or pot.
Food safety advice:
- Make sure to shuck the oysters properly and discard any that are not fresh or have an off odor.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Oysters Rockefeller is a classic New Orleans dish that was created in the late 1800s. The dish is named after John D. Rockefeller, the wealthy industrialist, and is said to have been created by Antoine's restaurant in New Orleans. The original recipe is a closely guarded secret, but it is believed to contain spinach, herbs, and breadcrumbs.
Flavor profiles:
Fried oysters Rockefeller are crispy, savory, and slightly sweet from the Pernod butter sauce. The oysters have a briny flavor that pairs well with the herbaceous breadcrumb mixture.
Serving suggestions:
Serve fried oysters Rockefeller as an appetizer or main course with a side salad or roasted vegetables. They are also great for entertaining or special occasions.
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Region: American