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1
While rinsing the oysters with running water, use your fingers so rub off the slime and search for any remaining shell pieces.
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2
(If you have some grated daikon radish liquid, wash the oysters with it.)
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3
Combine the ingredients to make the coating.
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4
Place the oysters on a paper towel.
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5
Cover with another paper towel and gently pat dry.
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6
The steps here are different from those for regular fried oysters.
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7
Coat the oysters with the coating (see photo).
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8
Coat with the panko by gently rolling them in the crumbs.
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9
Line up the breaded oysters without overlapping.
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10
Cover with plastic wrap and let chill in the refrigerator for 10 minutes.
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11
This will prevent the coating from falling off.
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12
While the breaded oysters are chilling, combine the ingredients to make the sauce.
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13
Cut the lemon into wedges and set aside.
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14
Put the oysters into 170C frying oil and leave for 1 minute without touching them.
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15
Flip them over and fry for another minute.
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16
When the oil has started to make loud sizzling noises, they should be done.
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17
Arrange on a dish, garnish with the lemon wedges and they're ready to eat.
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18
Squeeze on some lemon juice, dip in the sauce, and enjoy.
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19
Try out this tartar sauce.
