Fried Oysters (Patrick and Gina Neely) Recipe

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Fried Oysters (Patrick and Gina Neely)
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Ingredients:

Directions:

  1. Heat oil in a deep fryer to 350 degrees F.
  2. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
  3. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
  4. Remoulade Sauce:
  5. Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving. Yield: 1 1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4449.17 Kcal (18628 kJ)
Calories from fat 1616.53 Kcal
% Daily Value*
Total Fat 179.61g 276%
Cholesterol 2215.15mg 738%
Sodium 4548.64mg 190%
Potassium 7045.92mg 150%
Total Carbs 52.87g 18%
Sugars 4.41g 18%
Dietary Fiber 4.05g 16%
Protein 629.09g 1258%
Vitamin C 0.8mg 1%
Iron 164mg 911%
Calcium 184.5mg 18%
Amount Per 100 g
Calories 154.61 Kcal (647 kJ)
Calories from fat 56.18 Kcal
% Daily Value*
Total Fat 6.24g 276%
Cholesterol 76.98mg 738%
Sodium 158.07mg 190%
Potassium 244.85mg 150%
Total Carbs 1.84g 18%
Sugars 0.15g 18%
Dietary Fiber 0.14g 16%
Protein 21.86g 1258%
Iron 5.7mg 911%
Calcium 6.4mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 103.2
    Points
  • 109
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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