Pan-Fried Oysters with Creamy Radish and Cucumber Salad Recipe

Name: Pan-Fried Oysters with Creamy Radish and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 1/4 cup plain Greek yogurt; 2 tablespoons buttermilk; 1 1/2 tablespoons lemon juice; 1 garlic clove, mashed; 1/2 teaspoon yellow mustard seeds, coarsely cracked; 1/2 teaspoon black peppercorns, coarsely cracked; 1/4 teaspoon dill seeds, coarsely cracked; 2 tablespoons grapeseed oil; 1 small red onion, thinly sliced; 1 small bunch radishes, cut into 1/4-inch wedges; 1 seedless cucumberpeeled, halved, seeded and thinly sliced; Salt; 1 cup all-purpose flour; 2 large eggs; 2 1/2 cups panko (Japanese type of bread crumb); Freshly ground black pepper; 2 dozen oysters, shucked; 1 1/2 cups canola oil; 1 small bunch watercress, thick stems discarded

Servings: persons

1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons buttermilk
1 1/2 tablespoons lemon juice
1 garlic clove, mashed
1/2 teaspoon yellow mustard seeds, coarsely cracked
1/2 teaspoon black peppercorns, coarsely cracked
1/4 teaspoon dill seeds, coarsely cracked
2 tablespoons grapeseed oil
1 small red onion, thinly sliced
1 small bunch radishes, cut into 1/4-inch wedges
1 seedless cucumberpeeled, halved, seeded and thinly sliced
Salt
1 cup all-purpose flour
2 large eggs
2 1/2 cups panko (Japanese type of bread crumb)
Freshly ground black pepper
2 dozen oysters, shucked
1 1/2 cups canola oil
1 small bunch watercress, thick stems discarded

1
In a medium bowl, combine the mayonnaise with the yogurt, buttermilk and lemon juice.
2
Whisk in the mashed garlic, mustard seeds, cracked black peppercorns and dill seeds until combined.
3
Whisk in the grapeseed oil.
4
Add the sliced red onion, radish wedges and cucumber slices and season well with salt.
5
Cover the salad and refrigerate.
6
Put the flour, eggs and panko in 3 shallow bowls and season each with salt and ground black pepper.
7
Lightly beat the eggs.
8
Pat the oysters dry with paper towels.
9
Lightly dredge them in the flour, dip them in the eggs and then in the panko, pressing lightly to help the crumbs adhere.
10
Transfer the breaded oysters to a baking sheet lined with wax paper.
11
In a large skillet, heat the canola oil until shimmering.
12
Working in batches, fry the oysters over high heat, turning once, until the coating is crisp and golden, 2 to 3 minutes.
13
Transfer to paper towels to drain.
14
Season the oysters with salt.
15
Arrange the fried oysters on a platter and spoon the creamy radish and cucumber salad on the side.
16
Garnish with the watercress and serve.

1419

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons buttermilk, 1 1/2 tablespoons lemon juice, and more.

Yes, Pan-Fried Oysters with Creamy Radish and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Oysters with Creamy Radish and Cucumber Salad

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