Oysters, you either love them or hate them, there is no in-beetween, but we believe our Crunchy Deep Fried Oysters with Cocktail Sauce will coax you into the lovers’ camp. Now we’re not going to kid you that our fried oysters taste like fried chicken. . .they don’t.
We believe they taste even better.
Each oyster is a tasty briny morsel that is panko-coated and deep fried into a delicious crusty bite. You can pop them in your mouth as is or dunk them, like we do, in our tangy, spicy cocktail sauce.
Did you know there are oyster connoisseurs? I didn’t either. I knew there were serious wine connoisseurs but I thought an oyster was an oyster. I’d better not say anything like that to anyone who takes their oysters seriously. They will most certainly start lecturing me on sweetness, meatiness, metallic, salinity, iodine and even copper. What? Copper? Does copper have a taste? I’m confused enough with what wine connoisseurs find in a sip of wine.
Apparently these little guys take on the “flavor” of the water they live in. They really are amazing creatures. Our Gulf oysters are completely wild making the incredible journey from egg to adult an almost one-in-a-million journey. They grow in their armored shell fortresses with their luxurious smooth, pearl-like surfaces as their living space until they are harvested with tongs.
Normally we eat our oysters on saltine crackers with fresh lemon, hot sauce and horseradish. We had some oysters left over, so the next day we decided to coat them in panko crumbs and make deep fried oysters. Oh my!! They were so delicious we just had to share the recipe.
Crunchy Deep Fried Oysters with Cocktail Sauce is an easy recipe to make and this recipe is perfect as an appetizer or even for an Oyster Po’Boy filling. If you’ve been a bit timid about trying oysters raw or roasted, try them as fried oysters you won’t be disappointed.
Tutti a tavola è pronto!
- 8 ounces fresh select oysters (about 12)
- 1 large egg, slightly beaten
- 1 Tablespoon club soda
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- 3/4 cup panko breadcrumbs (more if needed)
- 1/2 teaspoon Italian seasoning
- Line colander with two layers of paper towel. Rinse oysters, drain and put in colander, patting to dry.
- EGG DIP: In a small bowl, add egg and club soda.
- FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well.
- PANKO COATING: In a small bowl, add ingredients and mix well.
- Step 1: Dip 2 to 3 oysters in egg wash, letting any excess to drain off.
- Step 2: Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.
- Step 3: Dip the oysters again in the egg wash and let excess drain off.
- Step 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 breadcrumbs and place them in a single layer on a wire rack on a baking tray.
- 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.
- Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rack and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.
- Fry about 2 minutes or until golden brown on one side, turn and brown the other side ( about 1-2 minutes)
- Remove from oil and drain on paper towels. Be sure the oil is heated to 375 F before continuing with additional batches.
- Serve immediately with cocktail sauce.
- Adapted from: http://www.food.com/recipe/panko-fried-oysters-for-tow-54328
- 1 cup ketchup
- 1/2 cup cocktail sauce
- 1/4 cup prepared horseradish
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
- Combine all of the ingredients together. Taste and season with more pepper if you like. Cover with the bowl with plastic wrap and chill until ready to serve.
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