Oysters can be coated with a number of coatings- bread crumbs, cracker meal, corn meal,various batters, or plain flour. My very favorite coating for deep frying most seafood are Japanese panko bread crumbs. Panko bread crumbs become very crispy and play well with the creamy texture of a fried oyster. These are wonderful as an appetizer, main course or as a filling for oyster Po’ Boy sandwiches. Panko bread crumbs are now available in supermarkets on the shelf next to the traditional bread crumbs and coating mixes.
I like to use medium sized oysters for this, but lately I’ve found some Pacific oysters that have been so large I’ve had cut them in half before coating. Plan on six breaded oysters as a main course serving size.
medium sized shucked fresh oysters
Old Bay seasoning, garlic salt, or plain salt
1 cup all purpose flour
1 tablespoon milk
2 cups panko bread crumbs
Peanut or canola oil for frying
Pat the oysters dry on paper towels. Place on a dish and season lightly with a pinch of Old Bay, garlic salt or plain salt.
Gently roll each oyster in the flour. Dip each into the egg beaten with the milk. Dredge in the panko crumbs and let sit the dish of panko crumbs to get a heavy coating while preheating the cooking oil.
In a frying pan, preheat the oil over medium high heat. When hot, carefully slide each oyster into the fat and fry till dark golden brown on both sides.
Remove from the oil, drain on paper towels and serve hot with cocktail or tartar sauce.