Lemon-Lime Fried Oysters

Course : Seafoods
Serves: 8
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1 quart shucked oysters
2 teaspoons kosher salt
1/4 cup sugar
1 teaspoon dry white wine
1 teaspoon fresh ginger root
1/8 teaspoon white pepper
1 large egg
1 cup cornstarch
3/4 cup water
1/8 teaspoon white pepper
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons lemon zest
2 drops food coloring
3 Cup peanut oil

Preparation / Directions:

Arrange oysters in a glass baking pan combine 2 teaspoons salt, 1 teaspoon sugar, wine, ginger, and white pepper-mix well pour over oysters, turning to coat well cover and chill for 15-30 minutes add egg-mix well combine 1 tablespoon cornstarch, water, remaining sugar, remaining salt, white pepper, lemon juice, lime juice, and lemon zest-mix well, and set aside place remaining cornstarch into a shallow bowl or plate dredge oysters in cornstarch patting firmly to remove all the excess heat a wok, skillet, or saute pan, over a moderately-high flame add oil and allow to heat briefly add oysters and fry until golden and crisp drain well on a cooling rack and blot with paper towels pour off oil stir sauce mixture and pour into pan heat and stir until thickened remove from heat cut oysters into bite-size pieces arrange onto a serving platter or individual serving plates moisten with thickened sauce mixture garnish with lemon and lime slices, or as desired serve hot


Nutritional Information:

96 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g Protein; 22g Carbohydrate; 23mg Cholesterol; 479mg Sodium

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