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.
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,
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
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.