Panko Fried Oysters For Two

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 hot sauce: mix all ingredients together.
• 2 to allow flavors to blend, refrigerate several hours.
• 3 hot sauce will keep several days in the refrigerator.
• 4 be sure to cover it tightly.
• 5 line colander with two layers of paper towel.
• 6 rinse oysters, drain and put in colander, patting to dry.
• 7 egg dip: in small bowl, add egg and milk; whisk to blend well.
• 8 if using only egg whites, do not whisk enough to be dry/frothy.
• 9 flour coating: put all ingredients in small plastic bag and shake to mix well.
• 10 panko coating: in a small bowl, add ingredients and mix well.
• 11 to bread oysters: step 1: dip 2 or 3 oysters in egg dip, letting any excess drain off.
• 12 step 2: place them in flour coating, shaking to completely coat oysters.
• 13 remove from flour mixture.
• 14 step 3: repeat step 1.
• 15 step 4: place them in panko coating bowl.
• 16 roll them over and get them completely coated with bread crumbs.
• 17 with tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
• 18 repeat steps 1-4 until all oysters are breaded.
• 19 cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
• 20 this breading can be done up to 8 hours ahead.
• 21 to fry oysters: heat frying oil in deep pan to 375 degrees fahrenheit.
• 22 with tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
• 23 fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
• 24 fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
• 25 remove from oil and drain on layers of paper towels.
• 26 note: after cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
• 27 if the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
• 28 serve immediately with hot sauce.