I love the large size plump oysters from Washington state for its clean and juicy taste. There are five species of oysters farmed in Pacific Northwest and two of which (The Pacific Oysters and The Kumamoto) are originally from Japan, my home town of Kumamoto. Make sure to choose large and firm oysters for this recipe.
For the Panko Breaded Oysters, oysters are cleaned, breaded, fried and served with Tonkatsu sauce (Japanese brown sauce) and a wedge of lemon. Serve fried oysters with chilled dry sparkling white wine or champagne for a treat.
Panko Breaded Fried Oysters
- 8-10 large shucked oysters Pacific Northwest
- 1 cups panko bread crumbs
- 1 med egg beaten
- 1 tablespoon cold water
- flour for dusting
- vegetable oil for frying soybean salad oil
- tonkatsu sauce for serving
- 2 wedges lemon for serving
- In a medium pot, add enough vegetable oil to fill one and a half an inch. Heat vegetable oil for frying to 350-375 °F.
- In a shallow dish, beat the egg with 1 tablespoon of water and set it aside.
- Clean each oyster by rinsing under cold water then pat them dry.
- Dredge oysters lightly in flour then into the beaten egg. Set oysters on panko breading and gently press them into panko.
- Deep fry oysters in oil until lightly browned.
- Serve immediately with tonkatsu sauce and a wedge of lemon. Caution: Oyster can be extremely hot.