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1
HOT SAUCE: Mix all ingredients together.
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2
To allow flavors to blend, refrigerate several hours.
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3
Hot Sauce will keep several days in the refrigerator.
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4
Be sure to cover it tightly.
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5
Line colander with two layers of paper towel.
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6
Rinse oysters, drain and put in colander, patting to dry.
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7
EGG DIP: In small bowl, add egg and milk; whisk to blend well.
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8
If using only egg whites, do not whisk enough to be dry/frothy.
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9
FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
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10
PANKO COATING: in a small bowl, add ingredients and mix well.
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11
TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
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12
Step 2: Place them in Flour Coating, shaking to completely coat oysters.
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13
Remove from Flour Mixture.
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14
Step 3: Repeat step 1.
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15
Step 4: Place them in Panko Coating bowl.
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16
Roll them over and get them completely coated with bread crumbs.
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17
With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
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18
Repeat Steps 1-4 until all oysters are breaded.
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19
Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
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20
This breading can be done up to 8 hours ahead.
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21
TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
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22
With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
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23
Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
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24
Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
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25
Remove from oil and drain on layers of paper towels.
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26
NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
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27
If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
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28
Serve immediately with Hot Sauce.
