Looking for a new way to eat your locally harvested, freshly shucked oysters and put that deep fryer to use? Try this Asian Fried Oysters recipe contributed to the Mariner's Menu by Joyce Taylor. Chockful of garlic and ginger, this recipe packs a punch and leaves you wanting more!
1 pint standard or select oysters
¼ cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons oyster sauce
½ teaspoon fresh ginger, finely chopped
¼ teaspoon hot pepper sauce
½ teaspoon garlic, chopped
flour for dredging
1 egg, beaten
½ cup panko crumbs
oil for frying
½ teaspoon salt
In a medium bowl, combine soy sauce, rice wine vinegar, oyster sauce, ginger, hot pepper sauce and garlic. Add oysters and stir well. Marinate in the refrigerator for 10 minutes, stirring once.
Heat oil in deep-fryer to 350° F.
Remove oysters from marinade, draining as you lift them out. Dredge in flour. Dip in egg. Coat lightly with panko crumbs. Be sure oil has reached the correct temperature. Cook until golden brown, about 2 to 3 minutes. Drain on paper towels.