Fried Oysters
We fry already shucked oysters coated in Japanese bread crumbs. The crispy oysters are served on toasted ciabatta bread with a little mayonnaise for a delicious appetizer. Originally served as part of Getting in the Spirit.
Ingredients
- canola oil
- 1 small container shucked, about 17 oysters
- 1 cup Japanese panko bread crumbs
- coarse salt
Instructions
We start by heating our Dutch oven over medium-high heat with two inches of oil. We place a frying thermometer inside the pot. We want the oil to reach 375° to start frying.
Meanwhile, we drain the already shucked oysters in a colander. We add the panko crumbs to a gallon-size resealable plastic bag, and then add the oysters. We shake.
When the oil is ready, we gently lower a few of the oysters into the oil. We stir with the chinese "spider" strainer, and, after about 2 minutes when the oysters are browned, we remove with the spider to a paper-towel lined plate. We sprinkle with coarse salt and repeat with another batch.
We serve the fried oysters hot!