Pacific Oysters – Fresh or fried oysters
Pacific Oysters can be enjoyed both fresh and fried, offering a taste of the ocean with each method presenting a distinct flavor and texture. Fresh Pacific Oysters are shucked and served on the half-shell, usually with a simple mignonette sauce, lemon wedges, or a dab of hot sauce. Fried Pacific Oysters involve dredging the oysters in seasoned flour, dipping in beaten egg, and coating with breadcrumbs or cornmeal before frying until golden and crispy. They can be served as a sophisticated appetizer, a delightful entrée, or a luxurious addition to salads and pastas. Enjoy the briny sweetness of fresh oysters or the satisfying crunch of the fried version. Description by ChatGPT.
Dive into the ultimate seafood indulgence with this Crispy Golden Fried Oysters recipe. Brought to you by Chef Chris from Fanny Bay Oysters & Oyster Bar, this dish features succulent, medium-sized oysters with a perfect crunchy exterior and a tender, irresistible interior. Ideal as a sophisticated appetizer or a delightful addition to your main course, this recipe will whisk you away to a seaside dining experience.
Ingredients:
- Medium-sized oysters (preferably bought in tubs from Fanny Bay Oysters & Oyster Bar retail stores or online)
- Water for blanching
- Flour for breading
- Salt and freshly cracked black pepper for seasoning
- Eggs, for egg wash
- Panko breadcrumbs
- Clarified butter for frying
- Coleslaw (with a vinaigrette dressing)
- Tartar sauce for dipping
- Lemon wedges for serving
Equipment:
- Pot for blanching
- Bowl for egg wash
- Plate or tray for flour and breadcrumbs
- Frying pan
- Tongs
- Paper towels
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Instructions:
1. Begin by blanching the oysters in boiling water for a brief moment, then immediately remove them and let them cool in the refrigerator.
2. Create a breading station: Season flour with salt and pepper on a plate or tray. Crack eggs into a bowl and lightly whisk them with a spoon. Spread panko breadcrumbs on a separate plate or tray.
3. Dredge the cooled oysters in the seasoned flour, ensuring they are lightly coated.
4. Dip the flour-coated oysters into the egg wash, then transfer them to the panko breadcrumbs.
5. Using one hand for wet ingredients and the other for dry, gently toss the oysters in the panko until well-coated.
6. Heat clarified butter in a frying pan over low to medium heat. Carefully add the breaded oysters to the hot butter using tongs.
7. Fry the oysters, moving them around the pan occasionally. Be cautious and flip them away from your body to prevent splashing.
8. Once the oysters have achieved a perfect golden crust, remove them from the pan and place them on paper towels to absorb excess oil.
9. Season the fried oysters lightly with salt and freshly cracked black pepper.
10. Place a bed of coleslaw dressed with vinaigrette on a serving plate, then put the fried oysters on top.
11. Serve immediately with tartar sauce and lemon wedges on the side.
Cooking Tips:
- Keep one hand designated for dry ingredients and the other for wet to simplify the breading process.
- Use clarified butter for frying to avoid burning.
Discover more delicious recipes and fresh oyster products through the Fanny Bay Oysters & Oyster Bar YouTube channel at https://www.youtube.com/@fannybayoystersoysterbar2472
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Pacific Oysters – Fresh or fried oysters
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