Deep-fried Breaded Oysters
Crispy on the outside, but creamy on the inside! The panko breading seals in the oysters' umami.
Photographed by Kenji Kawaura
Ingredients (Serves 4)
- 300 g oysters
- 1 egg
- 2 water flour
- 1 water water
- 2 ml panko breadcrumbs (fresh)
- 1 lemon
- A little parsley
- A pinch of salt
- A pinch of pepper
- Oil for deep frying
Gently rinse the oysters in salt water and drain.
Pat the oysters dry with a paper towel and season with salt and pepper. Dust with flour.
Thoroughly combine [A] in a bowl to make the batter. Once ready, dip the oysters in it.
Adding flour to the egg and water produces a firm batter that will seal the oysters' umami inside.
Generously bread the oysters with panko, and gently shape.
Heat the oil to 175 degrees Celsius and deep-fry the oysters until the panko is golden brown and crispy. Plate and garnish with lemon wedges and parsley.
After adding the oysters to the oil, wait until the breading has firmed before turning them over. Frequent prodding will crumble the breading, causing the oyster juices to leak into the oil.