When I first started making fried oysters as a date night appetizer, I was buying them fresh from the seafood counter. But as we’ve gotten busier and date nights have become less about the production and more about spending time together talking. Unless you’re a pro, shucking 12 oysters for an appetizer is a job. So I’ve been buying [these] from Publix and while I’m all about ‘the fresher, the better,’ I haven’t been disappointed yet.
Ingredients
- 2 quarts of oil (vegetable, canola or sunflower) or follow deep fryer directions.
- 1/2 Cup All Purpose Flour
- 1 Teaspoon Salt
- 1/2 Tsp. fresh ground Black Pepper
- 1 Tablespoon Seasoning (Cajun, Creole, Greek, whatever your preference. Mine is Creole)
- 10-12 Oysters, shucked & drained
- 2 Eggs, lightly beatened
- 1 Cup Panko Bread Crumbs
Mise en place
- 3 small bowls, 1 each for the flour, salt, pepper & seasoning mix, the lightly beaten eggs and the bread crumbs
- Deep Fryer
- Cutting board or metal grate with paper towels for draining the oysters
Directions
- Heat the deep fryer to 375°. I use this Cuisinart Deep Fryer when cooking for 2.
- Dredge oysters in the flour mix, dip in egg and coat with panko bread crumbs
- Dip oysters into the hot oil. Cook 4-5 at a time until golden brown, usually about 2-3 minutes. Drain on paper towels and serve hot with Remoulade sauce.
The basic recipe above came from AllRecipies.com, slightly modified by me!