Oyster is a famous name for different families of saltwater bivalve mollusks which dwell in brackish or marine habitats. For some spices, valves are top calcified, though some have an irregular shape. Most, not all oysters are in the superfamily octreotide.
Some types of oysters are usually consumed by humans; raw or cooked are regarded as the delicacy. Certain kinds of pearl oysters are taken for pearl produced in the mantle. Windowpane oysters are taken off the translucent shells that are being used to make different types of beautiful things.
- slightly beaten one large egg or 2 egg whites
- one tablespoon club soda or one tablespoon skim milk
- 1⁄4 teaspoon black pepper
- 1⁄3 cup all-purpose flour
- 1⁄8 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon Morton Nature Seasoning
- 1⁄2 teaspoon Italian seasoning
- 3⁄4 cup panko breadcrumbs (Japanese)
- 1⁄4 cup low-fat mayonnaise
- one teaspoon Dijon mustard
- Two tablespoons prepared horseradish (we like it spicy)
- 1⁄8 teaspoon sugar
- one tablespoon lemon juice
- 1⁄2-1 teaspoon hot sauce
HOT SAUCE Mix all ingredients together.
If you like to add flavors to the blend, you need to refrigerate it for few hours. The hot sauce may keep for some days in the refrigerator. Cover it tightly. Then line a colander with two layers of paper towel. Drain, rinse oysters and keep in a colander then patting to dry it.
EGG DIP Within a dish, add milk and egg; whisk to mix well.
When using egg whites, do not whisk more to be frothy or dry.
FLOUR COATING Keep all the ingredients in a small plastic bag and stir to mix well.
PANKO COATING Add ingredients in a small bowl and mix well.
To Bread Oysters
- Step 1 Dip two or three oysters in Egg Dip, remove more oil.
- Step 2 Keep them into flour coating, stir to coat oysters fully.
- Take away from flour mixture
- Step 3 Do the step one again.
- Step 4 Keep them in the Panko coating bowl
Roll it over and make completely coated with the bread crumbs.
By the tongs, softly remove it from the breadcrumbs and keep in a single layer on the baking tray lined with plastic wrap.
Do the step one to four as long as the oysters are breaded.
Use a plastic wrap on the breaded oysters and refrigerate for two or more hours.
The breading may be finished up to eight hours ahead.
To Fry Oysters
Use heat up to 375 degrees F by the deep pan on frying oil.
By the help of tongs, take away oysters from the baking sheet and softly put them in the hot oil. Fry them in small batches to put in oil by lowering temperature. Fry it as long as it takes brown color on one side, move and brown the other side. Remove excess oil and put them on paper towels.
NOTE When you finish one batch, let the oil return to heat up to 375 degrees F if you have the desire to cook the next batch.
If the oil temperature is not adequate before putting the oyster, the taste may seem greasy instead of light.