Crispy Fried Oysters with Tartar Sauce
Crispy Fried Oysters with Tartar Sauce
Crispy Fried Oysters with Homemade Tartar Sauce: A Perfect Snack or Side Dish
Indulge in the delightful contrast of crispy, golden-brown batter enveloping tender, succulent oysters. This recipe for fried oysters, served with a zesty homemade tartar sauce, makes for an irresistible snack, a fantastic side dish, or even a delicious appetizer. Easy to prepare at home, these fried oysters are sure to impress!
Main Ingredients- Fresh oysters
- Vegetable oil for frying
Oyster Marinade- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or sake)
Batter Ingredients- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
Tartar Sauce Ingredients- 3 Tbsp mayonnaise
- 1 Tbsp sweet vinegar (or 1 Tbsp white vinegar + 1/2 Tbsp sugar)
- 2 Tbsp finely chopped dill pickles
- 1 Tbsp finely chopped onion
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or sake)
Batter Ingredients- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
Tartar Sauce Ingredients- 3 Tbsp mayonnaise
- 1 Tbsp sweet vinegar (or 1 Tbsp white vinegar + 1/2 Tbsp sugar)
- 2 Tbsp finely chopped dill pickles
- 1 Tbsp finely chopped onion
- 3 Tbsp mayonnaise
- 1 Tbsp sweet vinegar (or 1 Tbsp white vinegar + 1/2 Tbsp sugar)
- 2 Tbsp finely chopped dill pickles
- 1 Tbsp finely chopped onion
Cooking Instructions
Step 1
Gently rinse the fresh oysters under cold, lightly salted water to remove any grit. Drain them thoroughly in a colander, ensuring no excess moisture remains. This step is crucial for achieving a perfectly crispy texture. Place the drained oysters in a bowl. Add 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, and 1 tablespoon of cooking wine (such as mirin or sake). Gently toss to coat the oysters evenly and let them marinate for about 10 minutes.
Step 2
While the oysters are marinating, let’s prepare the zesty tartar sauce! Finely mince the onion. To mellow its pungent flavor, soak the minced onion in cold water or a diluted vinegar solution for at least 10 minutes. Afterward, squeeze out all excess water very firmly. Finely chop the dill pickles. In a separate bowl, combine 3 tablespoons of mayonnaise as the base. Add the squeezed minced onion, chopped dill pickles, and 1 tablespoon of sweet vinegar (you can make this by mixing 1 tablespoon of white vinegar with 1/2 tablespoon of sugar to your taste). Whisk everything together until well combined. Your homemade tartar sauce is ready!
Step 3
Now, it’s time to bread the marinated oysters. First, lightly dust each oyster with all-purpose flour, ensuring an even coating. This helps the egg wash adhere better and contributes to a crispier final texture. Next, whisk the egg in a shallow bowl. Dip each floured oyster into the beaten egg, allowing any excess to drip off. Finally, generously coat the egg-covered oysters with panko breadcrumbs. Press the breadcrumbs gently to ensure they stick well; this step is key for achieving that signature crispiness.
Step 4
Heat the vegetable oil in a deep pot or skillet over medium heat to about 170-180°C (340-350°F). To test if the oil is ready, drop a small piece of batter; it should sizzle and float to the surface immediately. Carefully add the breaded oysters to the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook for about 2-3 minutes, or until they are golden brown and wonderfully crispy. Be careful not to overcook, as this can make the oysters tough. Once fried to perfection, remove the oysters from the oil and place them on a wire rack or paper towels to drain any excess grease. Serve immediately with the tartar sauce.
