Perfectly Plump Fried Oysters
The secret of our fried oysters: Blanche first in a saute pan then drain and refrigerate for 30 minutes before breading. Trust us ... this extra steps is worth the result. Perfectly plump oysters! Enjoy with cocktail or tarter sauce, on a salad or in a sandwich
Ingredients
- 1 pint shucked Chesapeake Gold oysters, drained (reserve liquor for blanching)
- 1 egg
- 1 tablespoons milk
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup very fine flour (we like Wondra)
- 1 cup panko (crushed) or breadcrumbs
- 1/2 teaspoon Old Bay or seafood seasoning
Serves: 3-4
Time to Prepare: 30 minutes prep. 5 minutes cooking.
Instructions
- Drain oysters
- Heat liquid (oyster liquor and water to equal 3/4 cup) in saute pan over medium heat
- When water is hot, add oysters and gently stir to separate
- Blanche for 60-90 seconds
- Drain oysters and arrange on paper towel covered plate
- Place in refrigerator to cool
- Add salt and white pepper to Wondra and seafood seasoning to breadcrumbs
- Beat eggs and milk
- Dip chilled oysters in Wondra, then eggs, then in breadcrumbs
- Heat sunflower, canola or extra light olive oil in a non stick frying pan
- Add oysters in a single layer – leave space around each.
- Fry for ~90 seconds; turn when brown and fry another 90 seconds
- Remove from pan and briefly drain on paper towel lined plate
- Serve warm