Sunday Brunch: Fried Oysters And Lemon And Balsamic Vinegar Recipe – a delicious recipe with canola oil, milk, flour, salt, Freshly ground white pepper, fresh oysters. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Fill a medium saucepan with the canola oil. Clip a deep-frying thermometer to the side of the pan, and heat the oil to 375u00b0F.
2
Place the milk and flour in separate shallow containers. Season the flour with salt and pepper. Dip each oyster into the milk and then into the seasoned flour. Shake off any excess flour.
3
Fry a few oysters at a time in the oil until golden brown, 1 to 2 minutes. Do not crowd the pan, and maintain the oil at a steady 375u00b0F. As they are done, remove the oysters to a plate lined with paper towels to drain. Sprinkle with salt.
4
Lightly crush the lemon slices with a fork. Sprinkle a few drops of balsamic vinegar on each slice.
5
Arrange the lemon slices on a large platter, and place 1 fried oyster on each slice. Serve immediately, so that the breading of the oyster absorbs the lemon and vinegar.
399
kcal
Calories
27
g
Fat
36
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 quart canola oil for frying, 1 cup milk, 1 cup all-purpose flour, Fine sea salt, and more.
Yes, Sunday Brunch: Fried Oysters And Lemon And Balsamic Vinegar Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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