Breaded Fried Oysters
In Japan, oysters are often consumed in winter. The panko can be made with bread ground in the food processer.
Photographed by Hideo Sawai
Calorie count is per serving.
Includes time needed to prepare the tartare salad.
Ingredients (Serves 4)
- 400 g fresh shucked oysters
- 2 slices breadNote
Or use fresh panko breadcrumbs.
- Beaten egg, as needed
- 200 g cabbage (thinly shredded)
- Lemon wedges, as needed
- Tartare salad, as needed
- Worcestershire sauce, as needed
- Oil for frying
- 3 eggs
- 180 g onion (minced)
- 1/2 bunch parsley
- 40 g pickles (minced)
- 100 g mayonnaise (preferably Japanese)
- Black pepper (coarsely ground), as needed
- 1 tsp curry powder
Prepare the [tartare salad]. Place the eggs in a pot full of water. Boil the eggs for about 8 minutes and plunge in cold water. Peel.
Mince the onion and sprinkle with 1 tsp of salt. Dampen a clean sterilized cloth and wring tightly. Wrap the onions in the cloth and squeeze until soft. While still wrapped, place the onions in a bowl of water to rinse off slime. Squeeze thoroughly to drain.
Mince the parsley. Wrap in a paper towel and squeeze thoroughly to drain. Mince the pickles. Roughly chop the boiled eggs.
Place all the minced vegetables and eggs in a bowl. Mix together with mayonnaise, 1/3 tsp of salt, curry powder. Add black pepper as needed.
Prepare the panko. Tear the bread into pieces and use a food processor to make fine breadcrumbs.
Home-made panko is recommended for light and crisp breading.
Wash the oysters in a bowl of lightly salted water. Drain and lay out the oysters separately on a paper towel. Cover with another paper towel and gently pat dry.
Make sure to wash the oysters thoroughly. Using paper towels to absorb excess moisture will prevent the breading from becoming thick. It will also keep the oil from splattering.
Dust the oysters with flour. Gently brush off the excess flour and dip each oyster into the beaten egg. Allow the excess egg to drip off. Coat with panko.
To prevent the breading from becoming thick, make sure to remove excess flour and egg by wiping the oysters against the rim of the bowl. Coat the oysters with panko and gently press the breading onto the oysters.
Pour vegetable oil into a frying pan (24 cm) to a height of 1 cm. Heat the oil until it starts to produce tiny bubbles when you stick cooking chopsticks into it. Fry half the oysters, placing them in the oil one at a time. Occasionally turn over.
Placing the oysters in the oil will lower the temperature, so you need to raise the heat for a while. When you hear a crackling noise, reduce the heat.
When the oysters are golden brown, gently prod them with your chopsticks. If they feel crisp, remove them from the oil and drain. Use a mesh skimmer to fish out breadcrumbs (or drain the oil). Add more oil and fry the rest of the oysters.
Plate up the oysters along with the cabbage and lemon wedges. Serve with [tartare salad] and Worcestershire sauce.
Mix the tartare salad at the table and serve on the side.