Panko Fried Oysters Recipes

FRIED OYSTERS WITH PANKO (KAKI FURAI/KAKI FRY)

Steps:

• Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.
• Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.

PANKO FRIED OYSTERS FOR TWO

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

Steps:

• Directions: 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. COCKTAIL SAUCE: Mix all ingredients together.To allow flavors to blend, refrigerate several hours. Be sure to cover it tightly. Shuck oysters and place in a colander. Rinse with cold water and drain. EGG DIP: In small bowl, add eggs, water and milk; whisk to blend well. FLOUR COATING: Put all ingredients in a quart plastic bag and shake to mix well. TO BREAD OYSTERS: Put panko on a plate. Place 2 or 3 oysters in Flour Coating, shaking to completely coat oysters. Dip in egg mixture, then roll in panko to coat. Place breaded oysters on a plastic wrap lined baking pan. Repeat until all oysters are breaded. TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit. (medium heat setting) Gently remove oysters from baking sheet and gently drop them into the hot oil. Fry the oysters in small batches (3-4 oysters each) to keep from overcooking. Oysters cook in 15 seconds or less. Do not overcook. Can be removed with a metal strainer and placed on a paper towel lined tray. Can be kept warm in an oven. Serve with hot sauce, cocktail sauce, or your favorite condiment.

PANKO FRIED OYSTERS

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.

PAN FRIED OYSTERS

Steps:

• Mix dry ingredients.
• Dredge oysters in this and let sit on paper 5 minutes.
• Heat oil and butter until sizzling hot.
• Add oysters.
• Brown lightly 30-40 seconds on each side.
• Serve immediately with lemon juice or tartar sauce.

PAN-FRIED OYSTERS

Steps:

• Drain oysters; blot oysters dry on paper towels.
• In a small bowl, beat the eggs slightly.
• Place flour and cracker crumbs on separate sheets of waxed paper.
• Lightly coat oysters in flour; shake off the excess; dip into egg, then in crumbs, pressing crumbs to adhere.
• Place on a sheet of waxed paper.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over med-high heat until butter is melted.
• Add 1/3 of the oysters; saute 2 minutes or until golden brown.
• Turn oysters and saute another 2 minutes.
• Remove to a baking sheet lined with paper towels; keep warm in low oven.
• Wipe skillet clean; fry remaining oysters in 2 batches; serve warm.