Crunchy Deep Fried Oysters With Cocktail Sauce Recipes

FRIED OYSTERS

Steps:

• Make the cocktail sauce. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
• Combine the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
• Heat the butter and oil in a large nonstick skillet over medium-high heat.
• Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Place into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes, carefully flip the oysters over, and continue to cook until golden brown and crisp, about 1-2 minutes.
• Remove the oysters from the pan and place them on a paper towel lined plate to drain some of the grease. Serve immediately with lemon wedges and cocktail sauce. Enjoy!

FRIED OYSTERS

Steps:

• For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
• Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
• Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
• Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
• Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.