Panko Fried Oysters For Two Food

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PANKO FRIED OYSTERS FOR TWO



Panko Fried Oysters for Two image

After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.

Provided by BeachGirl

Categories     < 60 Mins

Time 50m

Yield 12 oysters, 2 serving(s)

Number Of Ingredients 16

8 ounces fresh select oysters
1 large eggs, slightly beaten or 2 egg whites
1 tablespoon club soda or 1 tablespoon skim milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon morton nature seasoning
3/4 cup panko breadcrumbs (Japanese)
1/2 teaspoon italian seasoning
1/4 cup low-fat mayonnaise
2 tablespoons prepared horseradish (we like it spicy)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon sugar
1/2-1 teaspoon hot sauce

Steps:

  • HOT SAUCE: Mix all ingredients together.
  • To allow flavors to blend, refrigerate several hours.
  • Hot Sauce will keep several days in the refrigerator.
  • Be sure to cover it tightly.
  • Line colander with two layers of paper towel.
  • Rinse oysters, drain and put in colander, patting to dry.
  • EGG DIP: In small bowl, add egg and milk; whisk to blend well.
  • If using only egg whites, do not whisk enough to be dry/frothy.
  • FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
  • PANKO COATING: in a small bowl, add ingredients and mix well.
  • TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
  • Step 2: Place them in Flour Coating, shaking to completely coat oysters.
  • Remove from Flour Mixture.
  • Step 3: Repeat step 1.
  • Step 4: Place them in Panko Coating bowl.
  • Roll them over and get them completely coated with bread crumbs.
  • With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
  • Repeat Steps 1-4 until all oysters are breaded.
  • Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
  • This breading can be done up to 8 hours ahead.
  • TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
  • With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
  • Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
  • Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
  • Remove from oil and drain on layers of paper towels.
  • NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
  • If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
  • Serve immediately with Hot Sauce.

FRIED OYSTERS WITH PANKO (KAKI FURAI/KAKI FRY)



Fried Oysters with Panko (Kaki Furai/Kaki Fry) image

Fried Oysters with Panko (Kaki Furai/Kaki Fry) recipe - Everyone loves panko, or Japanese bread crumb, that gives fried foods an airy, light, and super crispy coating.

Provided by Rasa Malaysia

Categories     Japanese Recipes

Time 30m

Number Of Ingredients 7

6 raw and shucked oysters
cornstarch
panko, Japanese bread crumbs
1 egg, lightly beaten
lemon wedges
oil for deep frying
mayonnaise or tonkatsu sauce for dipping

Steps:

  • Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.
  • Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.

Nutrition Facts : Calories 17 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 1 grams fat, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 17 milligrams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CRISPY OVEN-FRIED OYSTERS



Crispy Oven-Fried Oysters image

These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

Number Of Ingredients 19

3/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 large eggs
1 cup dry bread crumbs
2/3 cup grated Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon garlic salt
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
2 tablespoons olive oil
JALAPENO MAYONNAISE:
1/4 cup mayonnaise
1/4 cup sour cream
2 medium jalapeno peppers, seeded and finely chopped
2 tablespoons whole milk
1 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

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