Ingredients (for 16 oysters)
16 oysters of about 15g each, removed from their shells and drained
120g regular white bread (pain de mie) for making panko (Japanese style breadcrumbs)
Oil (sunflower or peanut oil etc) for deep frying
For the wasabi-tartar sauce
60ml mayonnaise 25g or one medium shallot, finely chopped wasabi (Japanese style horseradish) 1 hard boiled egg 1 teaspoon finely chopped capers 1 teaspoon finely chopped parsley Salt and pepper for seasoning Lemon if desired
1. To make the panko (breadcrumbs), roughly tear the bread into smaller pieces and place in the food processor, giving it a quick whirl. The breadcrumbs should be coarser than the fine variety normally found in stores.
2. Roughly chop the boiled egg and combine the ingredients to make the tartar sauce.
3. Spread the flour and breadcrumbs into separate trays or shallow bowls. Beat the egg in another bowl. Pour the oil into a pan, until about 1½ to 2cms deep.
4. Spread the oysters out on paper towels in order to get rid of any excess fluids. Once dry, place the oysters into the flour, coating them evenly. Next, dip them into the beaten egg, removing any surrounding excess fluids. Finally coat the oysters with the breadcrumbs.
5. Carefully place the oysters into the oil, taking care not to let them touch each other. Cook over strong heat for about 4 minutes. When the breadcrumbs start changing colour, turn the oysters over using a pair of tongs. Deep fry until they are an even golden brown all over, then remove and place on a rack covered with paper towels and drain.
6. Serve with the wasabi-tartar sauce and lemon wedges.
7. A Sauvignon blanc from Quincy will pair perfectly with oysters!
● If using small oysters, you may want to combine and coat two at a time.