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 canola 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 together, to taste, mix well then set aside to allow flavors to mingle.
- Season the panko by combining the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
- Heat the butter and oil in a large nonstick skillet over medium-high heat.
- Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly.
- Place into the HOT nonstick 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 over, and continue to cook until golden brown and crisp, about 1-2 minutes.
- Remove the oysters from the nonstick skillet and place them on a paper towel lined plate to drain some of the grease.
- Serve immediately with lemon wedges and cocktail sauce. Enjoy!