You don’t mention cleaning the oysters…are they ready right out of the jar? We love oyster too much raw and straight from the shell that I have never bothered with cooking them. She serves her fried oysters with fresh lemon wedges and a cocktail sauce made of ketchup and wasabi horseradish. […] Recipe credit:https://fortheloveofcooking.net/2016/08/fried-oysters.html […], Your email address will not be published. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Panko , Japanese bread crumbs, can be broadly divided into two categories: dried and fresh. Everyone loves them. Your email address will not be published. Tonight surprised me so much! My dad grills a mean oyster but my sister Dana makes the best fried oysters! Super Bowl Recipe Round-Up: My 35 Favorite Game-Day Dishes - ehealthbeautytips.com, https://fortheloveofcooking.net/2016/08/fried-oysters.html. Cook until golden brown, about 2 minutes, carefully flip the oysters … Place into the HOT skillet. Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Serve immediately with lemon wedges and cocktail sauce. Think I’ll stick with letting a restaurant serve up my fried oysters in the future. This is the recipe for fried Oysters I was looking for! To start prepare an egg wash by whisking together eggs, flavorful beer (our favorite way, but you can substitute with milk), salt and pepper, garlic and onion powder and cayenne pepper (optional). Place into the HOT skillet. Heat up a deep fryer or a pan with enough oil for deep-frying. DELICIOUS-followed by mu oyster shooters!! They are simple, buttery, crispy, and delicious. Good recipe — thanks. This recipe did not work for me at all. With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil. This breading can be done up to 8 hours ahead. Congrats — and glad to be able to comment again. Place 2 or 3 oysters in Flour Coating, shaking to completely coat oysters. Anyway, love fried oysters! Repeat Steps 1-4 until all oysters are breaded. Also, instructions re: heat level and browning time would be helpful. Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Dip in egg mixture, then roll in panko to coat. Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more. Serve the drained fried oysters on a plate, arranged in a pile, and garnished with lemon if desired. So very simple but so awfully good! I have cooked pan fried oysters for years, with panko crumbs, cracker crumbs, flour, dipped in egg, no egg, fried in butter, oil, and so on. I found the butter caused the oysters to burn quickly and the oil got so black and smoky I had to take it off the heat and employ a second pan halfway through. One day maybe I will try this recipe Hope you are well Diane. This website uses cookies to improve your experience. Thanks Linda, you made my year in food! Heat the butter and oil in a large nonstick skillet over medium high heat. For The Love Of Cooking participates in the Amazon affiliate marketing program, which means we may get paid commissions on chosen products purchased through our links to retailer sites. … Looks like you can make them for your sister now! I grew up eating oysters regularly, but quite different from this…wish I could taste some of yours! So wonderful — can never have too many. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Yes, they are clean and ready to go from the jar. Required fields are marked *. Drain the excess oil on a plate lined with paper towels. Place breaded oysters on a plastic wrap lined baking pan. Well, I can, but I shouldn’t. So cheap from the farmer’s market that we try to buy them most Saturday mornings. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. These fried oysters are close to mine. I usually wait to eat these beauties when I am with my sister, but I had a big craving recently, so I went ahead and made them myself. My kids, husband, and I gobbled up every last oyster – they were delicious! The panko did not stick to the oysters and the finished product looked nothing like the photo above. The only difference is I dip one at a time in egg, bread crumbs then egg again and crumbs. Enjoy! TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit. We'll assume you're ok with this, but you can opt-out if you wish. They look fingerlickingly delicious, Pam. “Called my DOUBLE DIP”It makes a nicer heaverier crust. Chris usually makes us extra crispy Panko fried oysters and the contrast between the crunchy outside and the soft inside is just perfect. I must let you know, you are my new “chef” hero. After one batch, I dumped the whole mess and did the rest with a dip in a beaten egg before covering in panko mixture. Combine the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste. You’re new blog theme looks wonderful! I was never an oyster fan until my 30’s when I finally developed a taste for them. Make the cocktail sauce. Cook until golden brown, about 2 minutes, carefully flip the oysters over and continue to cook until golden brown and crisp, about 1-2 minutes. The panko mix was very tasty, but for it to stick, it needed a medium. Remove the oysters from the pan and place on a paper towel line plate to drain some of the grease.