A delightful recipe for crispy fried oysters with a tangy dipping sauce, perfect for a special dinner for two.
In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, sugar, and hot sauce until smooth.
Refrigerate the sauce for at least 30 minutes to let the flavors meld together.
In another bowl, whisk together the egg and milk until combined.
Ensure the egg and milk are well mixed for even coating.
Combine the flour, black pepper, garlic powder, and cayenne pepper in a plastic bag and shake to mix.
Using a plastic bag makes it easy to coat the oysters evenly.
Place the panko breadcrumbs in a shallow bowl.
You can add a pinch of salt to the breadcrumbs for extra flavor.
Dip each oyster into the egg dip, then place it in the flour coating and shake to coat. Repeat the egg dip, then coat with panko breadcrumbs.
Double coating ensures a crispy texture.
Heat the frying oil in a deep pan to 375°F. Fry the oysters in small batches until golden brown, about 2-3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Drain the fried oysters on paper towels and serve immediately with the dipping sauce.
Serve with lemon wedges for an added zest.
