Fried Oysters

Name: Fried Oysters
Ingredients: 2 cups packed shredded cabbage (stemmed and sliced as thin as possible in long lengths); 1/4 cup thinly sliced red onion; 1/2 carrot, peeled and thinly sliced; 12 thin slices cucumber, cut on an angle; 1/3 cup mayonnaise; 1/2 tablespoon minced capers; 2 tablespoons minced cornichons or sweet pickles; 1/2 tablespoon minced chives; 1/2 hard-boiled egg, minced; 1/2 teaspoon lemon juice; Pinch of salt; 1 quart vegetable oil; 1 pound shucked large oysters, rinsed well and drained; Salt and white pepper; 1/2 cup all-purpose flour; 1 egg, beaten; 2 cups panko (Japanese-style breadcrumbs); 1/2 lemon, cut into 4 wedges; 1 plum tomato, quartered; 1/2 cup tonkatsu sauce (Japanese dipping sauce)

20 ingredients

22 steps

Ingredients

2 cups packed shredded cabbage (stemmed and sliced as thin as possible in long lengths)
1/4 cup thinly sliced red onion
1/2 carrot, peeled and thinly sliced
12 thin slices cucumber, cut on an angle
1/3 cup mayonnaise
1/2 tablespoon minced capers
2 tablespoons minced cornichons or sweet pickles
1/2 tablespoon minced chives
1/2 hard-boiled egg, minced
1/2 teaspoon lemon juice
Pinch of salt
1 quart vegetable oil
1 pound shucked large oysters, rinsed well and drained
Salt and white pepper
1/2 cup all-purpose flour
1 egg, beaten
2 cups panko (Japanese-style breadcrumbs)
1/2 lemon, cut into 4 wedges
1 plum tomato, quartered
1/2 cup tonkatsu sauce (Japanese dipping sauce)

Directions

1

To make the slaw, place the cabbage, red onion, carrots, and cucumber in a bowl under running water for 10 minutes.
2

Drain well.
3

Remove the cucumber slices and reserve.
4

Mix the vegetables and refrigerate the slaw until ready to use.
5

To make the tartar sauce, combine the mayonnaise, capers, cornichons, chives, and egg in a bowl and mix well.
6

Season to taste with lemon juice and salt.
7

To make the oysters, heat a deep fryer or pan filled with oil 4 inches deep to 325F.
8

Line a tray with paper towels.
9

Season the oysters with salt and white pepper.
10

Set up a breading station in the following order: oysters, bowl of flour, beaten egg, bowl of panko, plate.
11

With one hand, lightly coat an oyster in flour and drop it into the egg.
12

Then, with the other hand, make sure the oyster is coated in egg and wipe off any excess.
13

Transfer the oyster to the panko, making sure it is coated well, and move to the plate with the flour hand.
14

Repeat with the remaining oysters.
15

Carefully place 4 or 5 oysters in the hot oil and cook, flipping halfway through, until the crust turns golden brown, about 6 minutes.
16

Set the oysters on the paper towellined tray and lightly sprinkle with salt.
17

Repeat with the remaining oysters.
18

To serve, place 1/2 cup of slaw in the corner of a plate and place 3 reserved cucumber slices, 1 lemon wedge, and 1 tomato quarter along one side.
19

Set 4 or 5 fried oysters along the other side, and add 2 tablespoons of the tartar sauce in the corner.
20

Serve with 2 tablespoons of the tonkatsu sauce on the side.
21

Tonkatsu sauce, a popular dipping sauce for fried foods, is to Japanese what ketchup is to Americans.
22

It is produced from vinegar, apples, tomatoes, and dates, and every home has a bottle in the fridge.