Panko Crumbed Oysters
SERVINGS: 1 – 2
PREP TIME: 10 mins
COOKING TIME: 5 mins
Ingredients:
1 dozen oysters
a high smoke point cooking oil (e.g., canola oil)
paper towel
Optional: Lemon wedges and your favourite condiments
Egg wash
2 large eggs, lightly beaten.
1 tablespoon soda water, OR 1 tablespoon milk
Flour Coating
1⁄3 cup all-purpose flour
1⁄4 teaspoon black pepper
1⁄2 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper (optional)
Panko Coating
3⁄4 cup panko breadcrumbs
Method:
Preparation
- ‘Shuck‘ the oysters, and drain the remaining liquid from the shell. Using a spoon, scrape each oyster away from the lower half of the shell and put aside on a small plate.
- Set out three clean bowls; one for the panko crumbs, one for the flour coating, and one for the egg wash. Place the ingredients into their respective bowl.
- Mix all ingredients for the flour coating.
- For the egg wash, lightly beat the egg mixture until it has a uniform colour and it develops small bubbles.
The crumbing process
- To crumb the oysters, first dust each oyster in the flour coating and shake off any excess material.
- Next, dip the oyster into the egg wash and allow excess liquid to drain away, before dipping into your panko crumbs. Press the crumbs firmly onto the oyster to ensure it stays intact during the cooking process.
- Repeat this process for each oyster.
Cooking
- Add a 1cm layer of oil to your frying pan and heat to a medium-high heat.
- Once at temperature, add the oysters in small batches, cooking approximately 2 minutes per side, or until golden brown.
- Remove cooked oysters from oil, and place on a clean plate that’s lined with paper towel. This will soak up any excess oil.
- Serve immediately, with a side of lemon wedges or your favourite condiments. I opted for Kewpie Siracha Mayonnaise.
