I made these deep fried oysters to go with the creamy coleslaw I made couple of days ago. I found the recipe online and the batter was similar to the crispy fish sticks I shared here on my blog two weeks ago. This recipe is the Japanese way of coating and frying oysters. The tartar sauce that goes with it is quite different from what I made. Both have mayonnaise and dill pickles but this recipe uses onion, lemon juice, parsley and chopped hard-boiled egg instead of just pickle juice and capers. I like both versions; it is nice to have more than one recipes to choose from. 😀
Cooking Tips for Perfect Deep Fried Oysters
To achieve the crispiest deep fried oysters, start by ensuring the oysters are well-drained and patted dry with paper towels. Excess moisture can lead to a soggy batter. If you want an extra crunch, consider double-dipping the oysters. First, coat them in flour, then dip in the batter, and back into the flour before frying. This method creates a thicker coating that holds up well during frying. Also, maintain the oil temperature between 350 and 375 degrees Fahrenheit. If the temperature is too low, the oysters will absorb too much oil and become greasy. On the other hand, if the oil is too hot, the batter can burn before the oysters are cooked through. A thermometer can be really handy here. Fry in small batches to avoid overcrowding the pan, which can drop the oil temperature and lead to uneven cooking.
Ingredient Notes for Deep Fried Oysters
Choosing the right oysters can make a big difference in your dish. Look for fresh, sustainably sourced oysters, ideally from a local market. Varieties like Kumamoto or Blue Point work well for frying due to their size and flavor. Fresh oysters should smell like the ocean and have a clean, briny scent. For the batter, using a combination of all-purpose flour and cornstarch can provide a lighter, crispier texture. Some people even add a bit of baking powder for extra lift. As for the tartar sauce, feel free to adjust the ingredients to your taste. If you prefer a zestier sauce, add more lemon juice or even a splash of hot sauce for a kick. Don’t shy away from experimenting with fresh herbs, as they can elevate the overall flavor of your dish.
Serving Suggestions for Deep Fried Oysters
Deep fried oysters are versatile and can be served in several ways. For a classic presentation, serve them on a bed of shredded lettuce with a wedge of lemon on the side. This not only adds a fresh pop of color but also balances the richness of the fried oysters. Pair them with your creamy coleslaw for a delightful contrast in texture and flavor. If you’re looking for something casual, consider using them in a po’ boy sandwich, adding lettuce, tomato, and a drizzle of the tartar sauce. For a more elegant touch, place them on a charcuterie board alongside pickled vegetables, crackers, and cheeses. This makes for a great appetizer at gatherings. No matter how you serve them, don’t forget to enjoy them hot, as they taste best right out of the fryer.
Frequently Asked Questions
What can I substitute for Panko breadcrumbs?
If you can’t find Panko breadcrumbs, regular breadcrumbs will work, but they won’t give you that same crunchy texture. You might also try crushing some crackers or cornflakes for a different but still tasty coating.
How should I store leftover deep fried oysters?
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop them in the oven to help retain their crispiness.
Can I make the batter ahead of time?
It’s best to make the batter right before you fry the oysters for maximum crispiness. If you really need to prepare ahead, keep the ingredients separate and mix them just before cooking.
What should I serve with deep fried oysters?
These oysters pair wonderfully with a zesty coleslaw or a fresh salad to balance out the richness. A side of lemon wedges and your favorite dipping sauce, like the tartar sauce from the recipe, is also a must!
What common mistakes should I avoid when frying oysters?
A big mistake is not drying the oysters well before frying, which can lead to a soggy batter. Also, overcrowding the pan can drop the oil temperature, making the oysters greasy instead of crispy.
Deep Fried Oysters
Ingredients
- 1 32 oz jar oysters, rinsed and drained
- Salt and pepper
- ½ cup flour
- 2 beaten eggs
- 1 ½-2 cups Panko breadcrumbs
- Vegetable oil for frying
Tartar sauce
- ½ cup mayonnaise
- 1 small onion minced
- 2 dill pickles chopped
- 1 hard-boiled egg chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- Combine all ingredients for the tartar sauce. Mix well and set aside.
- Spread flour on shallow dish. Beat eggs in second shallow dish. Spread Panko bread crumbs in third shallow dish.
- Pat oysters dry with paper towels and sprinkle with salt and pepper. Working with 1 oyster at a time, dredge oyster in flour, dip in egg mixture, and then coat with breadcrumbs, pressing gently to adhere. Transfer breaded oyster to plate.
- Heat the oil in a 12-inch non-stick skillet over medium heat. Fry the breaded oysters until deep golden and crisp. Drain on paper towel-lined plate.
- Serve with tartar sauce and creamy coleslaw on the side.
- Enjoy!
Notes
Nutrition
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