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Nutrition Facts

Serving Size 1 (234g)

Recipe makes 2 servings

The following items or measurements are not included below:

1/4 teaspoon seasoning

1/2 teaspoon italian seasoning

low-fat mayonnaise

Calories 379
Calories from Fat 68 (18%)
Amount Per Serving %DV
Total Fat 7.6g 11%
Saturated Fat 1.9g 9%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 162mg 54%
Sodium 560mg 23%
Potassium 388mg 11%
Total Carbohydrate 54.3g 18%
Dietary Fiber 3.1g 12%
Sugars 4.7g
Protein 21.9g 43%

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Panko Fried Oysters for Two

Recipe #54328 | 50 min | 30 min prep | add private note
BeachGirl

By: BeachGirl
Feb 18, 2003

After eating the "World's Best" Fried Oysters at The Old Post Office Restaurant at Edisto, SC, I wanted to duplicate them. This comes mighty close! I believe the double breading and Panko bread crumbs are the secret to these light and crispy oysters. If served as appetizers, they will disappear faster than free money so double or triple the recipe! The Hot Sauce is a modified version of Secret's Deep-Fried Oysters With Hot Sauce and the perfect complement to these Oysters.

SERVES 2 , 12 oysters (change servings and units)

Ingredients

EGG DIP

FLOUR COATING

PANKO COATING

HOT SAUCE

Directions

  1. 1
    HOT SAUCE: Mix all ingredients together.
  2. 2
    To allow flavors to blend, refrigerate several hours.
  3. 3
    Hot Sauce will keep several days in the refrigerator.
  4. 4
    Be sure to cover it tightly.
  5. 5
    Line colander with two layers of paper towel.
  6. 6
    Rinse oysters, drain and put in colander, patting to dry.
  7. 7
    EGG DIP: In small bowl, add egg and milk; whisk to blend well.
  8. 8
    If using only egg whites, do not whisk enough to be dry/frothy.
  9. 9
    FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
  10. 10
    PANKO COATING: in a small bowl, add ingredients and mix well.
  11. 11
    TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
  12. 12
    Step 2: Place them in Flour Coating, shaking to completely coat oysters.
  13. 13
    Remove from Flour Mixture.
  14. 14
    Step 3: Repeat step 1.
  15. 15
    Step 4: Place them in Panko Coating bowl.
  16. 16
    Roll them over and get them completely coated with bread crumbs.
  17. 17
    With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
  18. 18
    Repeat Steps 1-4 until all oysters are breaded.
  19. 19
    Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
  20. 20
    This breading can be done up to 8 hours ahead.
  21. 21
    TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
  22. 22
    With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
  23. 23
    Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
  24. 24
    Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
  25. 25
    Remove from oil and drain on layers of paper towels.
  26. 26
    NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
  27. 27
    If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
  28. 28
    Serve immediately with Hot Sauce.

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Featured Reviews for This Recipe

From: ala-kat

On Mar 4, 2009

-I'm not going to rate this yet as I have not made it. I attempted fried oysters many years ago and it was a complete disaster. This recipe is 10 stars for the clear and concise prep/cooking directions. I look forward to trying fried oysters again, now that I know how to do it. Thanks.

0 people found this review helpful

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  • From: cuppycakes

    On Dec 30, 2008

    We did not make or use the sauce. The oysters were delicious BUT Pan Fried Oysters is way simpler.

    1 person found this review helpful

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    From: Hey Jude

    On Nov 22, 2003

    This is an excellent recipe. I made this as BeachGirl wrote it, using skim milk in the egg dip. Don't be frightened of the 28 steps in this, this is a quick and easy recipe and BeachGirl's instructions are clear and concise. Follow exactly and you'll end up with beautiful nuggets of fried oysters....the panko gives them a lovely appearance with little points sticking out here and there. The hot sauce is great as well....I added a bit more Tabasco. Thanks so much BeachGirl for a recipe that my husband and I will enjoy forever.

    4 people found this review helpful

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  • From: Summer's Mommy

    On Feb 20, 2009

    Wow! I personally cannot stomach the idea of eating oysters, but the look on my hubby's face upon biting into these was enough to make me want to make them over and over again! I tripled the recipe, making 16 oz of oysters and half a pound of jumbo shrimp for myself and let me tell you, though I can't say how the oysters were, the shrimp were absolutely phenomenol! I am making this for the second time tonight (and it's only been a week ago that I made it the first time!) By the way, I made this with Roasted Garlic-Herb New Potatoes and Green Beans - it was a hit to be repeated ALWAYS! Also instead of the sauce I make T.g.i. Fridays Jack Daniels Grill Glaze and use it as a dip instead.

    2 people found this review helpful

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  • Read all 15 reviews

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