Fried Oysters Cesenatico

Name: Fried Oysters Cesenatico
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh bread crumbs; 4 egg whites, slightly whipped; 118 milliliters flour, seasoned with black pepper and nutmeg; 237 milliliters milk; 473 milliliters olive oil for frying; 24 large oysters, shucked, bottom shells reserved, washed and dried

Fried Oysters Cesenatico

Fried Oysters Cesenatico takes around 40 minutes from beginning to end. One portion of this dish contains around 12g of protein, 26g of fat, and a total of 428 calories. This pescatarian recipe serves 4. It works well as a main course. 1 person found this recipe to be yummy and satisfying. A mixture of bread crumbs, olive oil, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Fried Oysters, Fried Oysters, and Fried Oysters.

Instructions

Preheat oil to 365 degrees F.

Ingredients you will need

Cooking Oil

Pick through oysters to make sure there are no shell pieces attached and place in milk.

Ingredients you will need

Oysters

Milk

Remove one oyster, shake it dry and dredge in seasoned flour.

Ingredients you will need

Seasoned Flour

Oysters

Shake

Remove and dredge in egg whites.

Ingredients you will need

Egg Whites

Remove, shake off excess liquid, and dredge in bread crumbs. Continue until all oysters are breaded.

Ingredients you will need

Breadcrumbs

Oysters

Shake

Place six oysters at a time in hot oil and fry until dark golden brown, about 1 to 2 minutes.

Ingredients you will need

Oysters

Cooking Oil

Remove and replace in warmed shells.

Ingredients you will need

Pasta Shells

Serve immediately with spumante.

Ingredients you will need

Spumante

Ingredients

Servings:

237milliliters

fresh bread crumbs 4

egg whites, slightly whipped 118milliliters

flour, seasoned with black pepper and nutmeg 237milliliters

milk 473milliliters

olive oil for frying 24

large oysters, shucked, bottom shells reserved, washed and dried

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are my top picks for Oysters. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is DeMorgenzon DMZ Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.

DeMorgenzon DMZ Chardonnay

A classic example of fine Stellenbosch Chardonnay, this wine shows stone fruit aromas of nectarine and peach with subtle citrus hints and creamy oak. The palate has bright acidity and limey freshness, but delivers rich texture and a chalky, mineral length.