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Monday
Jun142010

Panko-Crusted Fried Oysters

*Post by Angela.

Those of you who are regular visitors to this blog may have noticed a very recent trend - I've been eating a lot of oysters lately.  It all started with our trip to Art & Soul, then continued with our dinner at Hank's Oyster Bar. You could say that right now, I'm a woman obsessed - there's just something about a juicy, plump, briny oyster that is so mouthwatering to me. So when I saw this recipe on Rasa Malaysia the other day, I just couldn't resist. This is a great way to satisfy your oyster craving if you don't have access to the very freshest oysters (which I would just eat raw with a little lemon juice and Tabasco). This isn't the most exact of recipes, not that it needs to be. And it will work for basically anything you want to bread and fry, be it chicken, or tofu, or shrimp, or pickles (my personal favorite).


 

List of ingredients for the oysters:
  • Shucked raw oysters
  • Corn starch
  • 1-2 eggs, beaten
  • Panko bread crumbs
  • Salt & pepper
  • Enough canola oil for deep frying (about 1/2"-3/4" deep)
  • Sriracha sauce
  • Mayonnaise
  • 1 green onion stalk, finely minced
  • 1/2 lemon

 

First, I rinsed the oysters in cool water, then gently patted them dry with a paper towel.

 

 

Next, I coated the oysters with corn starch.


 

Then I got to breadin'. I set out a bowl with the beaten egg, and a bowl with the panko (seasoned with a little salt and pepper). I dipped each oyster in the egg, and coated it with the seasoned panko. This whole process can get really messy, but here's a little tip: use one hand to dip the oyster in the egg (and let the excess egg drip off) and place it in the bowl with the panko, and the other hand to gently press the bread crumbs onto the oyster. Basically, you want to keep one wet hand and one dry hand, otherwise you end up with crusty, gross hands and oysters with lumpy, uneven breading.

Once I was finished breading all of the oysters, I let them sit for about 10 minutes in the fridge to let the breading set, then heated the oil in a frying pan over medium high heat. I fried the oysters for about 2 minutes a side, until golden brown. Be careful not to overcook - oysters are a little delicate. You just want to fry them long enough to crisp the bread crumbs.


 

I removed the fried oysters to a paper towel lined plate to get rid of the excess oil. In the meantime, I mixed together some sriracha, mayonnaise, and green onions for a dipping sauce (normally I like my fried oysters with just a bit of ponzu sauce, but I didn't have any). I squeezed some lemon juice over the oysters and dug in. These turned out really well - light and crispy on the outside, juicy on the inside. I might try to experiment with other types of breading soon (beer battter, perhaps?), but this is a really nice go-to method for all my breading needs. And it was definitely good enough to satisfy my out-of-control oyster cravings...for now.

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