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Crunchy Panko Deep Fried with Tangy Cocktail sauce.
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5 from 8 votes

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

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'll have a difficult time quitting at just a few. Make sure you make enough because they go fast and they're always a favorite. 
Prep Time15 minutes
Cook Time5 minutes
Resting Time2 hours
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 2 people
Calories: 425kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • OYSTERS
  • 8 oz oysters fresh select (about 12)
  • EGG DIP
  • 1 egg large
  • 1 tablespoon club soda
  • FLOUR COATING
  • ⅓ cup flour all-purpose
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper optional
  • PANKO COATING
  • ¾ cup panko breadcrumbs more if needed
  • ½ teaspoon Italian seasoning
  • COCKTAIL SAUCE
  • 1 cup ketchup
  • ½ cup cocktail sauce
  • ¼ cup prepared horseradish
  • 2 teaspoon lemon juice fresh
  • ½ teaspoon Worcestershire sauce
  • ¼ tsp black pepper freshly ground
  • ½ teaspoon hot sauce
  • peanut oil for frying

Instructions

  • TO PREPARE THE OYSTERS:
    1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry. 
    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. 
    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. 
    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. 
  • 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). 
    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. 
  • CLASSIC COCKTAIL SAUCE:
    1. Combine all of the sauce ingredients together. 
    2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve. 

Nutrition

Calories: 425kcal | Carbohydrates: 85g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 86mg | Sodium: 2012mg | Potassium: 755mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1090IU | Vitamin C: 17.7mg | Calcium: 113mg | Iron: 4mg