Wolfgang Puck BDFR0070 Use And Care Manual page 11

Fried Oysters
Makes 24 oysters
INGREDIENTS
1 egg
1 tablespoon milk or water
2 teaspoons Chesapeake bay-style seafood seasoning
1/2 cup all-purpose flour
1/2 cup cracker crumbs
24 shucked oysters, drained
METHOD
1. In a pie plate, beat the egg with milk or water and 1 teaspoon of the
seafood seasoning. On wax paper, combine the flour with the
remaining 1 teaspoon seafood seasoning. Place the cracker crumbs on
another sheet of wax paper.
2. Dredge the oysters, 1 at a time, in the flour, dip in the beaten egg and
then roll in the crumbs to coat completely; use a fork to help roll the
oysters in the crumbs. Place on a wire rack.
3. Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready. Place oysters in basket and close the lid.
Lower basket into oil. Fry in batches of 4-5 until golden and crisp.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
20
Herb Fried Scallops
6 servings
INGREDIENTS
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 cup flat beer
1 teaspoon vegetable oil
1 egg, separated
2 tablespoons chopped fresh parsley
1 1/2 teaspoons minced fresh tarragon
1 teaspoon minced fresh chives
1 1/2 pounds sea scallops
METHOD
1. In a medium bowl, combine the flour and salt. Stir in the beer and oil.
Cover and let stand at room temperature 3 to 4 hours.
2. In a small bowl, beat the egg white until stiff peaks form. In another
small bowl, beat the egg yolk, parsley, tarragon and chives. Beat the
egg yolk mixture into the beer batter. Fold in the beaten egg white.
3. Rinse the scallops in a colander with cold water. Pat dry with paper
towels.
4. Turn on deep fryer and set temperature dial to 375° and wait until
green LED lights up ready. Place a few of the scallops in the beer
batter and turn to coat. Lift the scallops out, 1 at a time, with a fork
and tap against side of the bowl to remove excess batter. Place 4 or
5 scallops in basket and close the lid. Lower basket into oil.
Fry, turning once, 3 1/2-4 minutes or until golden brown.
Recipe courtesy Debra Murray, Wolfgang Puck HSN host
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