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.
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.