Fried Oysters

IMG_1941This jewel of  a recipe is from Paula Deen’s Southern Cooking Bible and it’s so quick and simple it ought to be a sin. I used oyster mushrooms in place of the poor little live shucked oysters and Veganaise brand new tartar sauce instead of the mayo based sauce in the book. The combination of mayo, relish and tarragon just doesn’t remind me of tartar sauce and when I eat fried oyster mushrooms I want the real thing. The nutrition information is calculated using the tartar sauce recipe and the oyster recipe for the original recipe and for the veganized the fried oyster mushrooms and the veganaise tartar sauce.

Original Recipe Nutritional Analysis:

Per Serving: 272 Cal (74% from Fat, 9% from Protein, 17% from Carb); 6 g Protein; 22 g Tot Fat; 3 g Sat Fat; 9 g Mono Fat; 11 g Carb; 1 g Fiber; 0 g Sugar; 8 mg Calcium; 3 mg Iron; 317 mg Sodium; 34 mg Cholesterol

Veganized Recipe Nutritional Analysis:

Per Serving: 173 Cal (69% from Fat, 7% from Protein, 23% from Carb); 3 g Protein; 14 g Tot Fat; 1 g Sat Fat; 8 g Mono Fat; 11 g Carb; 2 g Fiber; 1 g Sugar; 4 mg Calcium; 1 mg Iron; 197 mg Sodium; 0 mg Cholesterol

7 ounces oyster mushrooms, separated

1/4 cup cornmeal

1/4 teaspoon salt

1/4 teaspoon pepper

oil for frying

Preheat a deep fryer to 375 degree F.

Add cornmeal, salt and pepper to a gallon size ziploc bag. Add oyster mushrooms and shake to coat. Working in small batches, fry mushrooms until they are golden brown, about 2 minutes per batch. Remove from oil and let drain on a paper towel lined plate.

One response to “Fried Oysters”

  1. Rae

    i Love that you veganize recipes like me! this blog is awesome!

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