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INGREDIENTS

• 8 ounces fresh select oysters

EGG DIP

• 1 large egg, slightly beaten, or 2 egg whites
• 1 tablespoon club soda or 1 tablespoon skim milk

FLOUR COATING

• 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)

PANKO COATING

• 3⁄4 cup panko breadcrumbs (Japanese)
• 1⁄2 teaspoon Italian seasoning

HOT SAUCE

• 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 

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DIRECTIONS

Step 1

Mix all ingredients to make HOT SAUCE.

Step 2

Refrigerate for several hours so flavors can blend.

Step 3

A refrigerator can keep the hot sauce for several days.

Step 4

Put a tight cover on it.

Step 5

Paper towels should be layered over the colander.

Step 6

Put oysters in a colander and pat them dry after rinsing.

Step 7

EGG DIP: Using a whisk, combine milk and egg in a small bowl.

Step 8

Don’t whisk too much if you’re using only egg whites.

Step 9

FLOUR COATING: Mix all ingredients in a small plastic bag.

Step 10

PANKO COATING: Mix ingredients in a small bowl.

Step 11

TO BREAD OYSTERS: Dip some oysters in Egg Dip, letting excess drip off.

Step 12

Dip oysters into Flour Coating and shake thoroughly.

Step 13

The flour mixture should be removed.

Step 14

Repeat step 1.

Step 15

Coat them with Panko.

Step 16

Completely coat them with bread crumbs by rolling them over.

Step 17

Placing them on a plastic-wrapped baking tray, gently remove them from the breadcrumbs.

Step 18

Bread all oysters by repeating Steps 1-4.

Step 19

The breaded oysters should be refrigerated for at least two hours following breading.

Step 20

It is possible to prepare this breading up to eight hours in advance.

Step 21

TO FRY OYSTERS: Preheat 375 degrees Fahrenheit frying oil in a deep pan.

Step 22

Drop oysters into the hot oil with tongs after gently removing them from the baking sheet.

Step 23

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).

Step 24

The first side should be cooked for approximately two minutes, then the second side should be cooked for approximately one to two minutes.

Step 25

Place paper towels between layers of oil and remove from oil.

Step 26

Cook the oysters in batches, letting the oil return to 375 degrees after each batch.

Step 27

Adding oysters to cold oil will result in greasy, rather than light, flavors.

Step 28

Hot Sauce should be served immediately.

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