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Herb Fried Oysters
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Herb Fried Oysters

duration

15 minutes

Servings
2
Ingredients
  • 80-100g (2.8-3.5oz) Peeled oysters
  • 60-80g (2.1-2.8oz) Tartar sauce
  • 10g (0.4oz) Watercress
  • 2 Pecorosu ※other vegetables are also acceptable
  • Frying oil as needed
  • Lemon slices　as needed

Batter:

  • 1 large beaten egg
  • 50g (1.8oz) WelPac potato starch (katakuriko)
  • A pinch of salt
  • A pinch of black pepper

For breadcrumbs with furikake seasoning:

  • 2 Tbsp Ajishima nori komi furikake
  • 1 cup WelPac Panko Breadcrumbs
  • ½ tsp Ichimi Togarashi (Japanese chili pepper) ※Shichimi Togarashi or chili flakes can also be used
Directions
  1. Pat the peeled oysters dry with kitchen paper.
  2. In a bowl, make the batter by combining the ingredients.
  3. In a seperate bowl, make the breading by mixing the furikake breadcrumb ingredients.
  4. Coat the oysters in the batter, then coat them with the furikake breadcrumbs.
  5. Heat the frying oil to about 170°C (338°F). Fry the oysters and pecorosu for about 2 minutes, then drain the excess oil. Serve in a dish with watercress, lemon slices, and tartar sauce on the side.
Dish Type / Ethnic Cuisine
Appetizer
,
Japanese