Fried Oysters with a Panko Crust
Instructions:
- Panko bread crumbs, a Japanese specialty give these briny oysters an exceptionally lacy coating. Makes 8 appetizer servings or 4 maincourse servings
- 4 to 7 cups peanut oil
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1â„2 teaspoon freshly ground black pepper
- 1â„4 cup regular or low-fat buttermilk
- 24 large shucked oysters
- 2 cups panko bread crumbs
- 1 teaspoon salt, or more to taste
- Pour enough peanut oil into a large saucepan to come about halfway up the sides. Clip a deep-frying thermometer to the inside of the pan, set it over medium-high heat, and heat until the temperature registers 375°F.
- Meanwhile, whisk the paprika, onion powder, and pepper into the buttermilk in a large bowl. Add the oysters, stir gently, and set aside.
- Place the bread crumbs on a large plate; pick up an oyster and dredge it in the bread crumbs, coating thoroughly. Slip it into the oil and repeat with about 5 more of the oysters. Fry until lightly brown, about 2 minutes, turning once or twice with a metal slotted spoon. Transfer to a wire rack, sprinkle with salt to taste, and continue making more fried oysters, working in batches. Season with salt before serving.
- Garnishes: Wasabi Mayonnaise