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Panko-Fried Oysters with Bottarga Sea Salt

Panko-Fried Oysters with Bottarga Sea Salt
Our version of breaded, fried oysters, using crisp Panko bread crumbs and pan fried in olive oil, produces a much lighter oyster than traditional breading & deep-frying.

Add a sprinkle of Bottarga Sea Salt for an extra burst of salty ocean flavor.
Ingredients:

24 large oysters, shucked
2 eggs
1/2 teaspoon Bottarga sea salt
1/8 teaspoon freshly ground black pepper
pinch cayenne pepper (optional)
2 tablespoons cold water
1 cup Panko (Japanese bread crumbs)
ΒΌ cup good quality extra virgin olive oil



Directions:


Drain oysters and set aside.

 

Beat the eggs with the black pepper and cayenne and whisk in water.


Put the panko in a shallow bowl.

Dip oysters, one at a time, into the egg mixture, then turn them in the Panko. Let rest for 5 minutes before frying.


Heat the olive oil in a large non-stick sauté pan over medium high. Fry about 2 minutes per side, until golden brown.


Sprinkle each oyster with a little Bottarga Salt and garnish with lemon slices.


Serve immediately.

Products suggested for this recipe:



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com