Crispy Panko Oysters
Serve these oysters on their own with lemon, ketchup, tartar or tonkatsu sauce, or pile them high into a soft roll with lots of shredded lettuce. They are delicious either way. Serves 2 to 4
- 12 medium shucked oysters, preferably Pacific Northwest
- ½ cup all-purpose flour for dusting
- 1 large egg beaten with 2 tablespoons of cool water
- 1 cup Panko bread crumbs, lightly crushed
- Expeller pressed vegetable oil for frying
- Kosher salt to finish
- 2 lemon wedges for serving
1. In a medium pot, add enough oil to fill 1½ inches deep. Slowly heat oil to 350-375 °F while you bread the oysters.
2. Place the oysters on clean kitchen or paper towel to drain and pat the tops dry with another towel.
3. Prepare a shallow dish with the flour.
4. In another shallow dish, beat the egg with the water.
5. Do the same with the Panko.
6. Place the dishes side by side – flour, then egg, then Panko. Have a parchment-lined sheet pan to receive the breaded oyster.
7. Dredge oysters lightly in flour, shake off excess then dip into the beaten egg to coat evenly.
8. Set oysters on the Panko and gently press them into the bread crumbs on both sides. Reserve on the prepared sheet pan. They can be breaded in advance and stored uncovered in the refrigerator.
9. Ready a perforated rack to receive the fried oysters. Fry oysters in oil until lightly browned. Turn them over if necessary. When they are golden on both sides, remove them with a slotted spoon and drain on the prepared rack. Sprinkle lightly with salt.
10. Serve immediately with a wedge of lemon and the sauce of your choice. Caution: Fried oysters can be extremely hot inside even when the outside is warm to the touch so be careful with your first bite.
Need an Oyster Knife? Check out The Vineyard Kitchen LARDER