Fried Oysters
Servings 4
Equipment
- Large Nonstick Skillet
Ingredients
Cocktail Sauce:
- ½ cup ketchup
- Wasabi horseradish to taste
Fried Oysters:
- 1½ cup plain panko crumbs
- 1 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp butter move if needed
- 2 tbsp vegetable oil more if needed
- 2 (10-oz) jars of small oysters, shucked
- Lemon wedges, for serving
Instructions
- Make the cocktail sauce by combining the ketchup and wasabi horseradish to taste, and mixing until well combined. Set aside to let flavors mingle.
- Dredge the oysters by mixing the panko seasonings with fresh parsley, garlic powder, sea salt, and freshly cracked pepper to taste in a small bowl.
- Heat the butter and oil in a large nonstick skillet over medium-high heat.
- Dip the oysters, one at a time, into the panko crumbs, coating the entire oyster evenly.
- Cook the oysters by immediately placing them into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes.
- Carefully flip the oysters and continue cooking until golden brown and crisp, about 1-2 minutes.
- Remove the oysters from the skillet and place them on a paper towel-lined plate to drain grease.
- Serve immediately, along with lemon wedges and cocktail sauce. Enjoy!