Best 2 Panko Fried Oysters Recipes

**A Seafood Delicacy: Panko-Fried Oysters - A Culinary Symphony of Crispy Coating and Succulent Goodness**

Indulge in a culinary journey with our panko-fried oysters, a delightful dish where plump and juicy oysters meet a crispy, golden-brown panko crust. This symphony of flavors and textures will tantalize your taste buds. Dive into our curated collection of recipes, each offering a unique twist on this classic seafood appetizer or main course. Whether you prefer a classic preparation or a more adventurous fusion of flavors, we have something to satisfy every palate. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

PANKO FRIED OYSTERS FOR TWO

Panko Fried Oysters for Two image

After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Recipe #50051 and the perfect complement to these Oysters.

Provided by BeachGirl

Categories < 60 Mins

Time 50m

Yield 12 oysters, 2 serving(s)

Number Of Ingredients 16

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

Steps:

HOT SAUCE: Mix all ingredients together.
To allow flavors to blend, refrigerate several hours.
Hot Sauce will keep several days in the refrigerator.
Be sure to cover it tightly.
Line colander with two layers of paper towel.
Rinse oysters, drain and put in colander, patting to dry.
EGG DIP: In small bowl, add egg and milk; whisk to blend well.
If using only egg whites, do not whisk enough to be dry/frothy.
FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
PANKO COATING: in a small bowl, add ingredients and mix well.
TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
Step 2: Place them in Flour Coating, shaking to completely coat oysters.
Remove from Flour Mixture.
Step 3: Repeat step 1.
Step 4: Place them in Panko Coating bowl.
Roll them over and get them completely coated with bread crumbs.
With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
Repeat Steps 1-4 until all oysters are breaded.
Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
This breading can be done up to 8 hours ahead.
TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
Remove from oil and drain on layers of paper towels.
NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
Serve immediately with Hot Sauce.

PANKO FRIED OYSTERS

PANKO FRIED OYSTERS image

Categories Shellfish Fry

Yield 12 oysters

Number Of Ingredients 12

Ingredients

FLOUR COATING
1/3up all purpose flour
1/4 tsp black pepper
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/4 tsp morton nature seasoning
PANKO COATING
3/4 cup panko breadf crumbs
1/2 tsp Italian seasoning
EGG DIP
1 large egg beaten
1 tsp skim milk or club soda

Steps:

Put beaten egg into bowl. Mix flour ingrediants in plastic bag.mix well. Mix Panko coating and place in bowl. Dip oysters into egg then into flour back into egg and then into panko.over with plastic wrap and refrigerate for 2 hours. Can be done 8 hours ahead.Fry oysters at 375.

Tips:

Select the freshest oysters possible. Fresh oysters should have a briny smell and their shells should be tightly closed. Avoid oysters that have a foul odor or whose shells are gaping open.

Clean the oysters thoroughly before cooking. Use a stiff brush to scrub the oysters' shells under cold running water. Remove any barnacles or debris from the shells. Discard any oysters that have cracked or damaged shells.

Use a light touch when breading the oysters. Panko breadcrumbs are delicate, so be gentle when coating the oysters. Avoid over-breading the oysters, as this will make them soggy.

Fry the oysters in a hot skillet. The oil should be hot enough to sizzle when the oysters are added. Cook the oysters for 2-3 minutes per side, or until they are golden brown and cooked through.

Serve the oysters immediately with your favorite dipping sauce. Panko-fried oysters are delicious served with tartar sauce, cocktail sauce, or a simple lemon wedge.

Conclusion:

Panko-fried oysters are a delicious and easy-to-make appetizer or main course. By following these tips, you can ensure that your oysters are perfectly cooked and crispy. Serve them with your favorite dipping sauce and enjoy!