How To Make Panko Fried Oysters For Two
Embark on a culinary adventure with our step-by-step guide to crafting Panko Fried Oysters for two. Elevate your dining experience with this straightforward yet incredibly flavorful recipe that delivers the essence of the sea to your plate. Begin by gently encasing freshly shucked oysters in a crispy coat of panko breadcrumbs, infusing each morsel with a gratifying crunch. As you delicately fry these treasures to a splendid golden hue, the succulent essence of the oysters remains intact, offering a symphony of textures that dance on your palate. Whether you’re curating an intimate dinner for two or a cherished moment shared with a dear companion, this recipe serves as an invitation to savor the briny delight of Panko Fried Oysters for Two.
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- 8 ounces fresh select oysters
- 1 large egg, slightly beaten, or 2 egg whites
- 1 tablespoon club soda or 1 tablespoon skim milk
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon Morton nature seasoning
- 1⁄8 teaspoon cayenne pepper (optional)
- 3⁄4 cup panko breadcrumbs (Japanese)
- 1⁄2 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1⁄2 – 1 teaspoon hot sauce
- 1⁄4 cup low-fat mayonnaise
- 1⁄8 teaspoon sugar
- 2 tablespoons prepared horseradish
Mix all ingredients to make HOT SAUCE.
Refrigerate for several hours so flavors can blend.
A refrigerator can keep the hot sauce for several days.
Put a tight cover on it.
Paper towels should be layered over the colander.
Put oysters in a colander and pat them dry after rinsing.
EGG DIP: Using a whisk, combine milk and egg in a small bowl.
Don’t whisk too much if you’re using only egg whites.
FLOUR COATING: Mix all ingredients in a small plastic bag.
PANKO COATING: Mix ingredients in a small bowl.
TO BREAD OYSTERS: Dip some oysters in Egg Dip, letting excess drip off.
Dip oysters into Flour Coating and shake thoroughly.
The flour mixture should be removed.
Repeat step 1.
Coat them with Panko.
Completely coat them with bread crumbs by rolling them over.
Placing them on a plastic-wrapped baking tray, gently remove them from the breadcrumbs.
Bread all oysters by repeating Steps 1-4.
The breaded oysters should be refrigerated for at least two hours following breading.
It is possible to prepare this breading up to eight hours in advance.
TO FRY OYSTERS: Preheat 375 degrees Fahrenheit frying oil in a deep pan.
Drop oysters into the hot oil with tongs after gently removing them from the baking sheet.
It is important not to lower the temperature of the oil too much by frying the oysters one at a time in small batches (6-8 oysters each).
The first side should be cooked for approximately two minutes, then the second side should be cooked for approximately one to two minutes.
Place paper towels between layers of oil and remove from oil.
Cook the oysters in batches, letting the oil return to 375 degrees after each batch.
Adding oysters to cold oil will result in greasy, rather than light, flavors.
Hot Sauce should be served immediately.