fried oysters

This indulgent appetizer is one of my favorites, with a crispy crust and tender, briny oysters -- dipped in a buttery herby sauce.

Pan Fried Oysters Oreganata

oysters

flour

salt

black pepper

eggs (whipped)

half and half

asiago (grated)

parmigiano reggiano (grated)

panko breadcrumbs

oregano (finely chopped)

red pepper

lemons (divided)

lemon juice

parsley (chopped)

salted butter

olive oil (in the bottom of the pan)

Set up a dredging station with three shallow bowls or dishes: 1st bowl is flour, salt and pepper. 2nd bowl is egg and half and half. 3rd bowl is panko, asiago, parmesan and oregano.

Add enough oil to a heavy skillet (with 3&quot;-4&quot; sides) to reach about 1&quot; in depth and heat to 325°. (Use an instant-read thermometer for correct reading).

Dredge the oysters in the flour, followed by the egg and half and half and finally the panko mixture.  

DREDGE THE OYSTERS:

Transfer the oysters to the hot oil, cooking no more than 3-4 at a time for about 1-1 1/2 minutes on each side.  

Transfer oysters to a tray lined with paper towels and continue with the rest of the oysters.

FRY THE OYSTERS:

Drain all but two tablespoons of oil and return the pan to the heat.  

Add lemon slices and cook, turning once until they are browned.  

Whisk in a small pinch of crushed red pepper flakes and 1 tablespoon of lemon juice. Continue whisking while you add butter, one tablespoon at a time to the pan.  Add the next pat just before the first is completely melted butter.

Continue whisking and adding butter in this manner until you have an emulsified sauce.  Stir in the parsley and pinch of oregano.  

Spoon the lemon butter sauce onto serving plates and top with fried oysters.  Serve with extra slices of lemon and oregano for garnish.

MAKE THE OREGANATA SAUCE:

Briny flavored with a light-as-air texture, these fried oysters are going to become your new favourite appetizer. Pair with my chipotle aioli and they make the perfect dish year-round for something to snack on before dinner.

The Best Crispy Fried Oysters (Tempura-Style)

oysters (fresh, shucked)

½ tsp baking soda

½ C ice water

⅔ C ice-cold soda water

egg (room temperature)

egg yolk (room temperature)

olive oil

Dijon mustard

chipotle pepper in adobo sauce

drain

Prepare your oysters, and set them in a sieve to drain any excess moisture.

preheat

Pour your oil in a Dutch oven or large pot, and heat over medium high heat (this will take a few minutes).

whisk

Whisk the flour, salt and baking soda in a medium sized bowl.

Add the egg, water and soda water, mixing genltly to combine. The batter should have a pancake batter-like consistency. If you need to adjust, you can add more flour or water accordingly.

Place the oysters in the batter, and once your oil has reached 350°F, add the oysters one by one to the oil. Cook for 3-5 minutes depending on the size.

cool

Remove to a wire cooling rack over a baking sheet. Sprinkle with salt and serve with chipotle aioli.

blend

Combine all the ingredients in immersion blender. Blend for 10 seconds, or until smooth. Keep in the refridgerator until ready to serve.

For the Chipotle Aioli

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658956070/wcnrffyyvdexvz24o87b.mp4

Fried oysters are light, crispy, and utterly delicious. They make for a perfect appetizer indulgence!

Fried Oysters (Tempura-Style)

Crusty deep fried oysters are panko-coated morsels that are deep fried into a delicious crusty bite and served with a tangy spicy cocktail sauce. Once you taste these oyster appetizers you&#039;ll have a difficult time quitting at just a few. Make sure you make enough because they go fast and they&#039;re always a favorite. 

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

OYSTERS

oz oysters (fresh select (about 12))

EGG DIP

egg (large)

club soda

FLOUR COATING

flour (all-purpose)

tsp black pepper

garlic powder

cayenne pepper (optional)

PANKO COATING

panko breadcrumbs (more if needed)

Italian seasoning

COCKTAIL SAUCE

ketchup

cocktail sauce

horseradish

lemon juice (fresh)

Worcestershire sauce

tsp black pepper (freshly ground)

hot sauce

peanut oil

TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry.&nbsp;2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well.&nbsp;4. PANKO COATING: In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off.&nbsp;2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.&nbsp;

TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes).&nbsp;3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.&nbsp;

CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together.&nbsp;2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.&nbsp;

hello Marissa I am Claudia from Whats cookin Italian ..  I love meeting you on all the Share boards because I love how you cook and all your recipes just wanted to say hi!  I have never had oysters this recipe has inspired me!

I don't get Oysters in Israel.. well actually we don't get anything in shells. And If I do they are frozen and expensive. I do buy but have to cook them with a recipe that does justice to frozen. I use to eat Oysters often when I was in Singapore and love it too! yum !

Deep fried is the only way I like my oysters, I don't care for them fresh. Weird huh? These look so delicious.

Love the cocktail sauce recipe. Definitely a keeper.

I has only been in the last year that I have actually tried oysters. Like raw oysters out of the shell. I will not say I LOVE them....I will not say I HATE them....I will say I can take or leave them. NOW....if you put a plate of deep fried oysters in front of me....I know I would LOVE LOVE LOVE them.

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