Baked Oysters

Total Time Prep/Total Time: 30 min.
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise)
Test Kitchen Approved
Try this award-winning recipe for breaded and baked oysters with zesty jalapeño mayo. Perfect for entertaining or as an appetizer!

Ingredients

  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 large eggs
  • 1 cup dry bread crumbs
  • 2/3 cup grated Romano cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
  • 2 tablespoons olive oil
  • JALAPENO MAYONNAISE:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 medium jalapeno peppers, seeded and finely chopped
  • 2 tablespoons 2% milk
  • 1 teaspoon lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt.
  2. Coat oysters with flour mixture, then dip into eggs and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil.
  3. Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

Nutrition Facts

1 oyster with about 1 teaspoon jalapeno mayonnaise: 75 calories, 4g fat (1g saturated fat), 25mg cholesterol, 146mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 3g protein.

I entered this recipe for breaded and baked oysters with a zippy jalapeno mayonnaise in a seafood contest and took first place in the hors d'oeuvres category. These oven-fried oysters make an interesting appetizer for entertaining. —Marie Rizzio, Interlochen, Michigan
Recipe Creator

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