Oysters Benedict Recipes

PANKO FRIED OYSTERS FOR TWO

Steps:

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