Video guide for Panko Fried Oysters recipe
Fresh oysters covered in a crispy coating makes for the perfect seafood appetiser
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 1 |
4 pieces of oysters
20 gms all purpose flour
1 egg
40 gms Panko bread crumbs
500ml canola oil
For the apple barbeque sauce
40 gms Granny Smith apple
40 gms Tonkatsu sauce (store bought)
For the tartare pickle sauce
120 gms Kewpie mayonnaise
35 gms carrot
35 gms Takuwan radish (store bought pickled daikon radish)
1/2 tsp Wasabi paste
5 gms green mustard with herbs (store bought)
Frying the oysters
1. Open the oysters with an oyster opener, remove from the shell gently without breaking the oyster meat, transfer it on a tray lined with a paper napkin.
2. In three different plates, place the flour, the whisked whole egg and the bread crumbs. Toss the oysters one at a time in the flour, dip it in the bath, and then gently coat it the bread crumbs without pressing it.
3. Heat the oil at 175°C, deep fry the oysters until golden brown, it will take about 40 seconds more or less, it needs to be flipped from one side to another.
Making the apple barbeque sauce
1. Wash the apple and peel with a peeler, thinly slice the apple and brunoise it.
2. In a mixing bowl, place the apple and add the Tonkatsu sauce, mix well and keep aside.
Making the tartare pickle sauce
1. Wash and peel the carrot, thinly slice the carrot and brunoise it.
2. Thinly slice the takuwan radish and brunoise it.
3. In a mixing bowl, add all the ingredients together and mix it well with a rubber spatula or a spoon.
4. To serve, in a small bowl, place the apple barbeque sauce, place the fried oysters on top, add a small tea spoon of the tartare pickle sauce on top of each oyster.
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