Crispy Panko-Crusted Oysters with Zesty Horseradish Sauce
Inspired by the unforgettable flavors of the 'World's Best' Fried Oysters at The Old Post Office Restaurant in Edisto, SC, this delightful recipe brings a taste of coastal charm straight to your kitchen. The combination of double breading and Japanese Panko breadcrumbs results in a light and crispy texture that will leave your guests craving more. These succulent oysters are perfectly paired with a homemade zesty hot sauce that adds the ideal kick, making them an excellent appetizer for any occasion. Whether you're hosting a dinner or enjoying a cozy night in, this dish promises to elevate your dining experience and impress your guests.
2
Servings
300
Calories
16
Ingredients
Ingredients
fresh select oysters
8 ounces (cleaned and drained)
large egg
1 (slightly beaten or use 2 egg whites)
club soda or skim milk
1 tablespoon (mixed with egg)
all-purpose flour
1/3 cup (for coating)
black pepper
1/4 teaspoon
garlic powder
1/2 teaspoon
cayenne pepper
1/8 teaspoon (optional)
Morton nature seasoning
1/4 teaspoon
Panko breadcrumbs (Japanese)
3/4 cup (for coating)
Italian seasoning
1/2 teaspoon (mixed with Panko)
low-fat mayonnaise
1/4 cup (for dipping sauce)
prepared horseradish
2 tablespoons (adjust to taste)
Dijon mustard
1 teaspoon
lemon juice
1 tablespoon
sugar
1/8 teaspoon
hot sauce
1/2-1 teaspoon (to taste)
Instructions
1
Prepare the Hot Sauce: In a bowl, combine the low-fat mayonnaise, horseradish, Dijon mustard, lemon juice, sugar, and hot sauce. Mix until smooth and well-blended. Refrigerate for several hours to let the flavors meld. This sauce can be stored tightly covered in the refrigerator for several days.
2
Prepare the Oysters: Line a colander with two layers of paper towels, then rinse the oysters thoroughly under cold water. Drain well and pat dry with additional paper towels to remove excess moisture. This step is crucial for achieving crispy fried oysters.
3
Set Up Breading Stations: In a small bowl, whisk together the eggs and club soda (or skim milk). In a separate plastic bag, combine the flour, black pepper, garlic powder, cayenne pepper (if using), and Morton nature seasoning. In another small bowl, mix the Panko breadcrumbs with Italian seasoning.
4
Bread the Oysters: For each oyster, dip it in the egg mixture, allowing any excess to drip off. Then, place it in the flour mixture, shaking the bag to coat the oyster evenly. Repeat this process by dipping the oyster in the egg again followed by rolling it in the Panko breadcrumb mixture for a thorough coating. Place the coated oysters in a single layer on a baking tray lined with plastic wrap and cover with plastic wrap. Refrigerate for at least 2 hours or up to 8 hours.
5
Fry the Oysters: Heat frying oil in a deep pan to 375°F (190°C). Using tongs, gently remove a batch of oysters (6-8 at a time) from the tray and carefully drop them into the hot oil. Fry for about 2 minutes on one side, or until golden brown, then flip and cook for another 1-2 minutes until both sides are crispy. Remove the oysters from the oil and drain on layers of paper towels.
6
Repeat frying in batches, allowing the oil to return to the correct temperature between batches to ensure a light, non-greasy result. Serve the fried oysters immediately with the zesty hot sauce on the side.
Nutrition Information
17.5
Fat
22.5
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this oyster recipe?
The recipe is inspired by the 'World's Best' Fried Oysters at The Old Post Office Restaurant in Edisto, SC.
What type of breadcrumbs are used for the crispy coating?
The recipe uses Japanese Panko breadcrumbs to achieve a light and crispy texture.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is the recommended frying temperature for the oysters?
The frying oil should be heated to exactly 375°F (190°C).
How long should the breaded oysters be refrigerated before frying?
The oysters should be refrigerated for at least 2 hours, and can stay chilled for up to 8 hours.
What ingredients are in the zesty horseradish sauce?
The sauce contains low-fat mayonnaise, horseradish, Dijon mustard, lemon juice, sugar, and hot sauce.
Can I use egg whites instead of a whole egg?
Yes, the recipe allows for the substitution of one large egg with 2 egg whites.
What is the crucial step for ensuring the oysters are crispy?
Thoroughly rinsing and patting the oysters dry with paper towels to remove excess moisture is crucial for crispiness.
What liquid is mixed with the egg for the breading station?
One tablespoon of either club soda or skim milk is whisked into the egg.
What spices are included in the flour coating?
The flour is seasoned with black pepper, garlic powder, cayenne pepper, and Morton nature seasoning.
What is the technique used for breading the oysters?
A double-breading technique is used: dip in egg, coat in flour, dip in egg again, then roll in Panko.
How long do the oysters need to fry on each side?
Fry for about 2 minutes on the first side and 1 to 2 minutes on the second side until golden brown.
How many oysters should be fried at a time?
It is best to fry the oysters in small batches of 6 to 8 at a time.
What are the calories per serving for this dish?
Each serving contains approximately 300 calories.
What seasoning is added to the Panko breadcrumbs?
Italian seasoning is mixed with the Panko breadcrumbs for extra flavor.
How much fat is in one serving of this recipe?
There are 17.5 grams of fat per serving.
How many grams of protein does this dish provide per serving?
Each serving provides 15 grams of protein.
What type of oysters are recommended?
The recipe specifies using 8 ounces of fresh select oysters.
How should the horseradish sauce be stored?
Store the sauce tightly covered in the refrigerator; it can last for several days.
Is the cayenne pepper required in the flour mix?
No, the cayenne pepper is optional and can be used to add extra heat.
Why must the oil return to temperature between batches?
Returning the oil to 375°F between batches ensures a light, non-greasy result.
How many carbohydrates are in a serving?
There are 22.5 grams of carbohydrates per serving.
How do you set up the breading stations?
Prepare three stations: one with egg and liquid, one with seasoned flour, and one with Panko and Italian seasoning.
What should the oysters be placed on while they chill?
Place them in a single layer on a baking tray lined with plastic wrap.
What type of mustard is used in the sauce?
The recipe calls for one teaspoon of Dijon mustard.
Should the sauce be served warm or cold?
The sauce should be refrigerated for several hours and served chilled on the side.
What amount of horseradish is suggested?
The recipe suggests 2 tablespoons of prepared horseradish, but you can adjust this to taste.
What is the total number of ingredients needed for this recipe?
There are 16 ingredients required to make both the oysters and the sauce.
How should the oysters be drained after frying?
Remove the oysters from the oil and drain them on multiple layers of paper towels.
Can these be served as a main dish?
While described as an excellent appetizer, they can also be part of a dinner for two.