Crispy Oven-Fried Oysters

By Chef PotPie on March 30, 2008

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Ingredients

    1. 3/4 cup all-purpose flour
    2. 1/8 teaspoon salt
    3. 1/8 teaspoon pepper
    4. 2 eggs
    5. 1 cup dry breadcrumbs
    6. 2/3 cup grated romano cheese
    7. 1/4 cup minced fresh parsley
    8. 1/2 teaspoon garlic salt
    9. 1 pint shucked oysters or 2 (8 ounce) cans whole oysters, drained
    10. 2 tablespoons olive oil

    JALAPENO MAYONNAISE

    1. 1/4 cup mayonnaise
    2. 1/4 cup sour cream
    3. 2 medium jalapeno peppers, seeded and finely chopped
    4. 2 tablespoons milk
    5. 1 teaspoon lemon juice
    6. 1/4 teaspoon grated lemon peel
    7. 1/8 teaspoon salt
    8. 1/8 teaspoon pepper

Directions

  1. In a shallow bowl, combine the flour, salt and pepper.
  2. In another shallow bowl, whisk eggs.
  3. In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
  4. Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
  5. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
  6. Bake at 400° for 15 minutes or until golden brown.
  7. Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
  8. Serve with oysters.
  9. Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
 
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