1 Cup All Purpose Flour
½ Cup Cornstarch
1 tsp. Baking Powder
1 tsp. Salt
1 Cup Cold Water
2 Tbsp. Vegetable Oil
16 Oysters-removed from the shell
1 Cup Panko Bread Crumbs
As Needed Vegetable Oil for Frying
To Taste Salt and Black Pepper
• Sift together into a bowl the first measure of flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water, egg, and vegetable oil. Add the liquid to the dry ingredients, whisk until smooth. The batter should be a little thinner than pancake batter. If too thick, add more water, if too thin, add more flour. Reserve.
• Heat a deep fryer with vegetable oil to 350ºf. Place the oysters in the batter, tossing to coat evenly. Let excess batter drip off and carefully place in the panko bread crumbs. Press gently to adhere the crumbs and add oysters to the fryer. Fry only 4-8 oysters at a time until a golden color. Drain on paper towels and season with salt and pepper if desired. Great served with thai sweet chile sauce, remoulade sauce, cocktail sauce, or tartar sauce. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com