Last night was the first of a week's worth of birthday dinners for the Big Guy. You see we celebrate our "birthday week" which is a lot more fun when the shoe's on the other foot and you're the one celebrating. Trust me, I have a sneaking suspicion it's going to be a very long week but I am keeping notes so I can come back and haunt the Birthday Boy when it's my turn again. LOL
Actually, I really have nothing to complain about since the Big Guy cooked his own oysters last night and all I contributed were the withs, focaccia and an apple cabbage slaw. By the way, the three oysters you see on the right side of the picture received special treatment and were rid of all the oogey googey green stuff before I'd even try 'em.
The Big Guy learned from the Chef at the Salty Dawg in Waldport, Oregon to soak 'em overnight in milk. Then he dredged them in flour and dipped them in an egg and hot sauce wash before they hit the panko crumbs for a final coating. Cooked briefly in about a half inch of oil, honestly they were delicious especially with the special sauce.
This Citrus Aioli is courtesy of Mary at Apron Strings and Wedding Rings and it is absolutely sublime. It whipped up in a flash thanks to my trusty little immersion blender and the citrusy bite from lime, orange and lemon zest as well as juice and a touch of garlic tastes amazing with the crispy crunchy oysters. I would imagine it would be a fabulous addition to a chicken salad too, or as a dip for cold cooked shrimp. Yum! Thanks Mary! It's a real keeper.
Panko Crusted Oysters with Citrus Aioli (Aioli courtesy of Mary Livingston)
9 small or medium fresh shucked oysters
Milk to cover
1 cup flour
Salt and pepper to taste
3 eggs
1 tablespoon hot sauce
1-1/2 cups panko crumbs
Vegetable Oil for frying
Wash and clean oysters and needed. Place in a zip top bag along with enough milk to cover. Refrigerate over night. Combine flour and salt and pepper. In a separate dish beat eggs with hot sauce. Place panko crumbs in third container. Toss oysters in flour and shake off excess. Coat with egg mixture then toss into panko crumbs and press crumbs on oysters to adhere well. Refrigerate for 10 to 15 minutes to set coating. Meanwhile heat a half inch of vegetable oil in a large cast iron skillet to 350 degrees. Fry oysters for approximately 2 to 3 minutes total until brown and crispy on the outside. Drain on paper towels and serve with aioli.
Citrus Aioli
1 large egg yolk
1 clove garlic
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 cup canola oil
1 teaspoon each freshly grated lime, orange and lemon zest.
Place egg yolk, garlic, lemon and lime juice into blender container. Process until smooth. With blender running, very slowly add oil in a thin drizzle and process until mixture thickens to a mayonnaise like consistency. Fold in citrus zest and refrigerate until required. Download Panko Crusted Oysters with Citrus Aioli
