EEE Cooks: Fried Oysters (Recipe)

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.

Servings and Times

Serves: 3

Preparation Time: 2 minutes

Inactive Time: 0 minutes

Cooking Time: 2 minutes

Tools and Appliances

Colander
Dutch Oven
Spider Strainer
Deep-Fry Thermometer

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Ingredients

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° F 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!