seafood sauce

Scallops with fresh mango and saffron sauce

mangoes

Lebanese cucumbers

lime, juiced

milliliters (1 tsp) white wine vinegar

milliliters (2 tbsp) olive oil,

coriander

milliliters white wine

thickened cream

saffron

scallops

This creamy, lemony, smokey, and spicy remoulade sauce pairs amazingly with any seafood! It makes a wonderful crab cake sauce or po’ boy sauce.

Remoulade Sauce | Crab Cake Sauce

mayo

Tablespoon dijon mustard

lemon juice

chives

worcestershire sauce

lemon zest

½ teaspoon smoked paprika

cayenne pepper

salt & pepper

Mix all the ingredients together in a bowl and serve it as a condiment.

Making delicious tangy cocktail sauce that will rival (or be better than) your favorite seafood restaurant is easier to make than you think. It only takes 5 minutes to make and with my chef&#039;s secret ingredient you&#039;ll never be satisfied with the seafood sauce that is served in many restaurants.

Homemade Cocktail Sauce - Restaurant Quality

ketchup

Heinz chili sauce

tsp worcestershire sauce

horseradish (more

Mix the ketchup, chili sauce, horseradish, lemon juice, worcestershire sauce in a small bowl.

Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.

Chill until needed.

A creamy, refreshing, and spicy sauce for seafood and grilled meats, this popular Vietnamese green sauce is made primarily with green chili peppers and sweetened condensed milk. This recipe makes about one cup.

Vietnamese Green Seafood Sauce with Sweetened Condensed Milk (Muối Ớt Xanh)

Thai green chili peppers

green bell pepper

lime leaves

limes

salt

sweetened condensed milk

MSG (optional)

Our Keto Tartare Sauce recipe is nothing short of amazing. It&#039;s fresh, zesty and creamy with a little crunch thanks to the pickles!

Keto Tartare Sauce - Quick and Easy

Low Carb Mayonnaise

Lemon Juice

Lemon (zest only)

Dill Pickle (finely chopped)

Parsley (finely chopped)

Dill (finely chopped)

Capers (finely chopped)

Pepper

Salt (to taste)

Place all ingredients into a small bowl and mix well.

Set aside for 30 minutes for the flavors to infuse.

Serve

Crusty deep fried oysters are panko-coated morsels that are deep fried into a delicious crusty bite and served with a tangy spicy cocktail sauce. Once you taste these oyster appetizers you&#039;ll have a difficult time quitting at just a few. Make sure you make enough because they go fast and they&#039;re always a favorite. 

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

OYSTERS

oz oysters (fresh select (about 12))

EGG DIP

egg (large)

club soda

FLOUR COATING

flour (all-purpose)

tsp black pepper

garlic powder

cayenne pepper (optional)

PANKO COATING

panko breadcrumbs (more if needed)

Italian seasoning

COCKTAIL SAUCE

cocktail sauce

horseradish

lemon juice (fresh)

Worcestershire sauce

tsp black pepper (freshly ground)

hot sauce

peanut oil

TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry.&nbsp;2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well.&nbsp;4. PANKO COATING: In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off.&nbsp;2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.&nbsp;

TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes).&nbsp;3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.&nbsp;

CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together.&nbsp;2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.&nbsp;

hello Marissa I am Claudia from Whats cookin Italian ..  I love meeting you on all the Share boards because I love how you cook and all your recipes just wanted to say hi!  I have never had oysters this recipe has inspired me!

I don't get Oysters in Israel.. well actually we don't get anything in shells. And If I do they are frozen and expensive. I do buy but have to cook them with a recipe that does justice to frozen. I use to eat Oysters often when I was in Singapore and love it too! yum !

Deep fried is the only way I like my oysters, I don't care for them fresh. Weird huh? These look so delicious.

Love the cocktail sauce recipe. Definitely a keeper.

I has only been in the last year that I have actually tried oysters. Like raw oysters out of the shell. I will not say I LOVE them....I will not say I HATE them....I will say I can take or leave them. NOW....if you put a plate of deep fried oysters in front of me....I know I would LOVE LOVE LOVE them.

A traditional and simple Vietnamese dipping sauce for steamed seafood.

Vietnamese Seafood Lime, Salt &amp; Pepper Dipping Sauce (Muoi Tieu Chanh)

lime juice

sea salt

black pepper

⅛ teaspoon MSG (pinch; optional)

Mix Ingredients

Combine all the ingredients in a small bowl.

Serve for Customization

For a more elegant presentation, place salt and pepper in a sauce bowl along with fresh lime/lemon wedges so that the diner can add as much as they prefer.

Vietnamese Green Seafood Sauce with Condensed Milk (Muoi Ot Xanh Sua Dac Cham Hai San)

Prep the ingredients

Slice the green chili peppers lengthwise and remove the seeds. Cut the bell peppers in half, discard the stem tops, and remove the seeds and roughly chop. Remove the thick spines from the lime leaves, if any. Slice the leaves into thin strips.

Combine and serve

Add the green chilies, bell peppers, lime leaves, juice of lime, salt, sweetened condensed milk, and MSG to a food processor and blend until smooth. Serve and enjoy with your choice of cooked seafood and grilled meats.

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Top 8 seafood sauce recipes from across the web

The most viewed seafood sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scallops with fresh mango and saffr...

Remoulade Sauce | Crab Cake Sauce

Homemade Cocktail Sauce - Restauran...

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Keto Tartare Sauce - Quick and Easy

CRUNCHY DEEP FRIED OYSTERS WITH COC...

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The most viewed seafood sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vietnamese Seafood Lime, Salt &...