Thursday, January 26, 2012

Crispy Panko Coated Fried Oysters with Easy Homemade Cocktail Sauce

Oh how I LOVE fresh oysters!!!

I love to eat them raw with Frozen Champagne Mignonette or homemade cocktail sauce.  I love them in Oyster Shooters, especially PAMA Shooters.  And I love to eat them fried.  Actually, I have NEVER met an oyster I did not like!  
The other day I was dreading making dinner, nothing sounded good and I just could NOT make a decision.  As I wandered over to the fresh seafood section in the store, I spotted some fresh oysters, I was so tempted to get a dozen and have Gordy shuck them when he got home from work, but I had all ready decided we would be having raw oysters Saturday night for a birthday I was hosting.
We have a great outdoor kitchen, perfect for a raw bar and the beautiful weather here in Florida is supposed to continue right through the weekend!!  
Then I noticed the pints of shucked oysters, YUM fried oysters.  I snatched up a pint and ran home to prepare them.  Oh now I could not wait for dinner! 
Just some quick info on oysters that I have picked up: 
Only eat raw oysters in months WITH an "R" (not:  May, June, July and August), reason, the warmer waters during those summer months can lead to higher levels of bacteria in the waters, and that can not be a good thing.  Sometimes you can find shucked oysters during these months, but these oysters should ALWAYS be cooked.
Also, if buying shucked oysters read the label, they come in many different sizes.  More often then not, they are going to be small (12 oysters per pint) extra small (18 oysters per pint) or yearling (19 oysters per pint).  Small are the best choice in my opinion for frying, but all will work, as I learned 20+ years ago.  Quick flash back, as I have mentioned before, I grew up in MD, seafood was a staple on our table, and I love it.  Gordy and I had been married about 3 years and he moved me to the Evergreen State. Tacoma, WA to be exact.  East Coast meets West Coast.  Oh boy did I have a lot to learn.  In Tacoma, due to all the rain, 'Our kids don't tan, they RUST!" and they don't sell the oysters I am used to, they sell Japanese Oysters.   I was so excited the first time I found oysters in the grocery store and the price was right.  I snatched them up and ran home to prepare them.  When I dumped them out on a paper towel to drain, I counted 4 OYSTERS, they were huge.  I was so UPSET, that would be 3 oysters for me and 1 for Gordy and I had no idea how they were going to taste.  They were okay, but I prefer the smaller ones for frying.  Anyway, back to dinner.
 I started by preparing the cocktail sauce.  I stirred together some ketchup, Worcestershire sauce and horseradish.
I added the juice of about 1/2 lemon and stirred in some salt and pepper.  I covered the bowl and put it in the fridge.  On to the oysters.  In a small bowl, I placed the flour, in a second small bowl, I  whisked an egg with some of the oyster "juice". In a third small bowl, I place the panko.  I drained the oysters on a paper towel and blotted them dry.
 I dredged the oysters in the flour shaking off any excess,
then dipped them in the egg mixture
 and gently rolled them in the panko.
 I placed them on a baking sheet and put them in refrigerator for at least an hour, this helps the coating dry, which helps the coating "stick" to the oysters
In my cast iron skillet, I heated the oil and added the breaded oysters.  I don't add too many oysters at once as this would drop the oil temperature and make the oysters greasy.  I fried each oyster until golden brown, turning as needed to keep from burning.
I drained the fried oysters on paper towels.  I love to serve them warm with cocktail sauce and a side of salad.  I will post the recipe for the Pear Walnut Salad tomorrow!
 Crispy Panko Coated Fried Oysters 
with Easy Homemade Cocktail Sauce
(print recipe)
Cocktail Sauce
1 cup ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared horseradish (or to taste)
salt and pepper

1 pint oysters or 12 freshly shucked oyster
1/2 cup all-purpose flour
1 large egg
1 cup panko (Japanese bread crumb)
2 cups peanut or canola oil

For the cocktail sauce: In a small bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, salt and pepper.   Mix well, cover and refrigerate until ready to use.
In a small bowl, place the flour. In a second small bowl, whisk the egg with some of the oyster "juice". In a third small bowl, place the panko. Dredge the oysters in the flour shaking off any excess. Dip the flour dredged oysters in the egg mixture. Shake off any excess and roll oysters in the panko being sure to completely coat. Place on a baking sheet and place in the refrigerator for at least an hour.
In a heavy skillet, heat oil to 325 degrees. Add the breaded oysters and fry until golden brown about 1-2 minutes. Drain on paper towels and immediately sprinkle with kosher salt. Serve warm with cocktail sauce.


Kiri W. said...

Mmm, these look fantastic! I love oysters :)

Michelle said...

this is my moms favorite treat! these look wonderful!

Cucina49 said...

I am in envy over your outdoor kitchen--so great for entertaining! And these oysters look too perfect.

Adam @ Unorthodox Epicure said...

Oh.. Yes.. I now know what I'll be having with my dinner tomorrow!

Ann said...

These look terrific! It's times like this that I hate being allergic to seafood and shellfish...ESPECIALLY living in Florida!

Anonymous said...

Oh yum, these look amazing! I bet the sauce completes them! Am now following you on Google Connect, hope you'll visit my site at some point! Looking forward to sharing! xx

Shaheen said...

If there is a salad I want to eat right now, well this has to be it.

Pennie said...

These look delicious! I LOVE oysters--thanks for this!