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 Fat, 36mg Cholesterol, 344mg Sodium,
20g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 6g Protein
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.