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Seafood Cookbook

Oysters

Crusty Fried Oysters

1 egg, beaten
2 tablespoons cold water
1 (12-ounce) container fresh Select oysters, drained
1½ cups saltine cracker crumbs
Vegetable Oil

Combine egg and water. Dip oysters in egg mixture, and roll each in cracker crumbs. Cook in hot oil (375 degrees F.) for about 2 minutes or until golden brown, turning to brown both sides. Drain on paper towels. Yield: 3 servings.


Scalloped Oysters

2 (12-ounce) containers fresh Standard oysters
2 eggs beaten
1 cup half-and-half or milk
2 cups saltine cracker crumbs
1 teaspoon Worcestershire sauce
¾ teaspoon salt
¼ teaspoon hot sauce
¼ teaspoon pepper
2 tablespoons chopped fresh
parsley (optional)

Drain oysters, reserving a cup oyster liquor. Set aside.

Sprinkle ½ cup cracker crumbs in a lightly greased 8-inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.

Combine eggs, half-and-half, Worcestershire sauce, hot sauce, and reserved oyster liquor; mix well. Pour over oyster mixture. Sprinkle with parsley, if desired. Bake at 350 degrees F. for 35 minutes or until lightly browned.
Yield: 6 servings.


Oyster Stew

4 tablespoons butter
½ cup milk
½ cup chopped onion
¼ teaspoon white pepper
½ cup diced carrots
1 pint oysters, standards
1 10 ½ ounce can cream of mushroom soup
Oyster liquor

Melt butter in a two-quart sauce pan. Sauté celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Makes 5 cups total, 4 servings of 1 ¼ cups each. Optional: add a splash of sherry right before serving.


Easy Carolina Fried Oysters

Raw oysters
2 teaspoons salt
2 eggs, beaten
1 teaspoon pepper
2 cups corn meal
2 tablespoons flour
1 teaspoon sugar

Drain oysters and soak in eggs. Mix corn meal, sugar, salt, pepper and flour. Dip oysters in corn meal mixture and fry in deep shortening until golden brown. Drain on paper towels.


Pepper Baked Oysters

Place raw oysters in oyster shells on a cookie sheet lined with foil. Cover oysters with black pepper. Place on low oven rack and broil 10 - 15 minutes or until shriveled. Remove from oven and place a strip of bacon cut to fit on top of each oyster. Return to oven and cook at 350 degrees F. until bacon is done. Remove from oven. Combine 4 Tablespoons melted butter and the juice of 1 lemon and spoon a little over each oyster. Serve at once.


Oven Fried Oysters

½ cup butter, melted
Salt and pepper to taste
Dash Worcestershire sauce
1 pint oysters, drained
Dash of hot sauce
1 cup bread crumbs

Mix butter and seasonings. Dip oysters in mixture; then roll in crumbs. Place close together in 10×7-inch pan. Pour any remaining butter sauce over oysters. Refrigerate 3-4 hours or overnight. Refrigeration is important. Bake in preheated 350 degree F. oven for 20 minutes or until crumbs are golden brown and oysters begin to juice.
Yield: 4 servings.


Oyster Pie

2 pints oysters
½ pound Cheddar cheese, grated
3 cups thick white sauce
2 (2-ounce) jars pimento peppers
Hot pepper sauce
Buttered cracker crumbs
Worcestershire sauce
Salt and pepper
2 packages saltines, crushed

Heat oysters in a pan. Drain off liquid and reserve. Keep oysters warm over very low heat. Make 3 cups thick white sauce using butter and any oyster liquid in milk measurement. Season with hot sauce, Worcestershire sauce, salt and pepper. In a greased casserole layer cracker crumbs, grated cheese, pimentos, oysters, and white sauce. Repeat layers and top with buttered cracker crumbs. Put in 400 degree F. oven until thoroughly heated and the cheese is melted. Yield: 8 servings.

White Sauce:
To make a thick white sauce melt 3 tablespoons of butter in a saucepan . Add 3 tablespoons flour and stir until blended. Add oyster liquid and milk (equivalent to 3 cups) to butter mixture and stir until thickened.


Oysters and Wild Rice Casserole

3 cups hot wild rice, drained
¼ teaspoon sage
½ cup chopped onions
¼ teaspoon thyme
2 cups chopped celery
1/8 teaspoon black pepper
½ stick butter
2 (8-ounce) cans fresh oysters, drained
3 tablespoons flour
Buttery cracker crumbs
½ cup milk
1 stick butter, melted
½ teaspoon salt

While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter for 5 to 10 minutes. Pour oysters and butter over rice mixture and spread the oysters evenly. Top with buttery crackers crumbs. Bake at 350 degrees F. for 45 minutes or until the oysters curl.
Yield: 8 servings.


Holiday Oyster Dressing

2 large stalks celery
½ teaspoon tarragon
1 medium onion
1/8 teaspoon poultry seasoning
½ cup (1 stick) butter
½ teaspoon lemon juice
1/8 teaspoon mace
1 pint shucked oysters, with liquor
1 teaspoon salt
½ teaspoon lemon and pepper seasoning
8 slices day-old bread, cubed

Finely chop celery and onions. Saute in butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove form heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about ½ cup per pound for fish; 1 cup per pound for poultry).

Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about ½ cup.


Cream of Oyster Stew

4 tablespoons butter
1 (10½ ounce) can cream of mushroom soup
¼ teaspoon white pepper
½ cup chopped celery
½ cup milk
½ cup chopped onion
¼ cup chopped parsley
½ cup diced carrots
1 pint oysters, standard
Oyster liquor

Melt butter in a two quart sauce pan. Sauté celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Yield: 5 cups total, 4 servings of 1 ¼ cups each. Optional: add a splash of sherry right before serving.


Pasta Salad with Marinated Oysters

1 8 oz. Italian salad dressing
½ cup celery, sliced diagonally
½ cup carrots, sliced ¼” rounds
½ cup radishes, sliced thinly
1 pint oysters, standards
½ cup green or sweet red pepper, sliced
1 cup cooked spiral pasta
1 cup cooked spinach noodles
¼ cup parsley, chopped
1 cup cooked elbow macaroni

Poach oysters in their own liquor until edges begin to ruffle. Drain oysters and marinate in salad dressing overnight.

Several hours before serving: Cook pastas according to package directions; drain and rinse in cold water until pasta is cold. Prepare vegetables. Combine pastas, vegetables and drained oysters; toss gently to mix adding dressing as needed (about ½ cup). Marinate at least 1 hour. Serve on lettuce bed with extra dressing on side.
Yield: 8 cups.


Oyster Brie

18 oysters in shell
2 tablespoons pimento, finely chopped
3 ounces Brie cheese, sliced thin

Preheat oven to 450 degree F. Open oysters leaving oysters in deeper half of shell. Lay thin slice of cheese on each oyster. Sprinkle with pimento. Bake for approximately 10 minutes or until cheese is melted and oysters are plump. Serve with lemon wedges.
Yield: 18 oysters.


Quick and Easy Fried Oysters

1 to 2 cups dry pancake mix (any type)
Oil for frying
Salt
1 pint shucked oysters, drained

Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well-coated. Shake off excess breading in wire basket. Fry in deep fat at 350 degrees F, until golden brown, 1 ½ to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly, and serve with cocktail or tartar sauce.
Yield: 4

 

 

 

NCDA&CS Markets Division, Seafood Marketing Office, John M. Aydlett, Manager
Mailing Address:P.O. Box 2066, Elizabeth City, NC 27909
Physical Address:1205 McPherson St., Elizabeth City, NC 27909
Phone: (252) 331-4773; FAX: (252) 331-4775