Fried Oysters with Lemon Mayo
Prep: 20 minutes
Cook: 6 minutes • Serves: 4
1/2 cup mayonnaise
1 tablespoon chopped fresh dill
2 teaspoons fresh lemon juice
1/2 tablespoon lemon zest
1-1/4 cups panko breadcrumbs
1/2 cup all-purpose flour
1/2 cup buttermilk
16 small oysters, shucked
4 cups canola oil
1/8 teaspoon fine sea salt
1. In medium bowl, stir garlic, mayonnaise, dill, lemon juice and lemon zest. Makes about 1/2 cup.
2. Place breadcrumbs, flour and buttermilk in 3 separate wide, shallow dishes. Dredge oysters in flour, then in buttermilk and breadcrumbs to coat, shaking off excess; place on large plate.
3. Attach deep fryer thermometer to side of high-sided large skillet; add oil and heat over medium heat 8 minutes or until oil temperature reaches 350°. In 2 batches, add oysters to oil; cook 3 minutes or until golden brown, gently turning occasionally. With slotted spoon, transfer oysters to paper towel-lined plate; sprinkle with salt.
4. Serve oysters with Lemon Mayo.
Approximate nutritional values per serving (4 oysters, 2 tablespoons lemon mayo):
474 Calories, 41g Fat (5g Saturated), 36mg Cholesterol,
344mg Sodium, 20g Carbohydrates, 1g Fiber, 6g Protein
Chef Tip:
To shuck oysters, cut oysters away from their top shells using an oyster knife; slide oyster knife under the oysters in the bottom shells to detach from the shell.