These Crispy Oven-Fried Oysters are a delightful appetizer that will tantalize your taste buds. The combination of flavorful breaded oysters and zesty jalapeno mayonnaise creates a divine culinary experience. This recipe, submitted by Marie Rizzio from Interlochen, Michigan, not only won first place in the hors d’oeuvres category of a seafood contest but also serves as an interesting and unique finger food option for parties and gatherings.

The tradition of enjoying oysters dates back centuries, with oyster consumption being documented as early as ancient Rome. Oysters have been a popular delicacy in many cultures around the world, prized for their briny flavor and unique texture. In the United States, oysters have been a staple of coastal cuisine, particularly in regions like the Gulf Coast and the Eastern seaboard.

Marie Rizzio’s recipe for Crispy Oven-Fried Oysters offers a modern twist on the classic preparation of oysters. By breading and baking the oysters instead of deep-frying them, this recipe provides a healthier alternative without compromising on taste and texture.

PREP/TOTAL TIME: 30 MIN

MAKES: ABOUT 2½ DOZEN (ABOUT ⅔ CUP JALAPENO MAYONNAISE)

INGREDIENTS

• ¾ cup all-purpose flour
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 2 eggs
• 1 cup dry bread crumbs
• ⅔ cup grated Romano cheese
• ¼ cup minced fresh parsley
• ½ teaspoon garlic salt
• 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
• 2 tablespoons olive oil

FOR THE JALAPENO MAYONNAISE:

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 medium jalapeno peppers, seeded and finely chopped
• 2 tablespoons milk
• 1 teaspoon lemon juice
• ¼ teaspoon grated lemon peel
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

INSTRUCTIONS

1. In a shallow bowl, combine the all-purpose flour, salt, and pepper.
2. In another shallow bowl, whisk the eggs.
3. In a third bowl, combine the dry bread crumbs, grated Romano cheese, minced fresh parsley, and garlic salt.
4. Coat the oysters with the flour mixture, ensuring they are evenly coated.
5. Dip the coated oysters into the whisked eggs, allowing any excess to drip off.
6. Coat the oysters with the bread crumb mixture, pressing gently to ensure the crumbs adhere to the oysters.
7. Place the coated oysters in a greased 15x10x1-inch baking pan.
8. Drizzle the oysters with olive oil, ensuring they are evenly coated.
9. Bake the oysters at 400°F (200°C) for approximately 15 minutes or until they turn golden brown.
10. In a small bowl, whisk together the mayonnaise, sour cream, finely chopped jalapeno peppers, milk, lemon juice, grated lemon peel, salt, and pepper until well combined.
11. Once the oysters are golden brown and crispy, remove them from the oven. Serve the Crispy Oven-Fried Oysters alongside the Jalapeno Mayonnaise for dipping.

NOTE:

• When handling hot peppers like jalapenos, it is advisable to wear disposable gloves to avoid