Pan Fried Oysters* Recipe

Prepare oysters

Pat the shucked oysters dry on paper towels. Work gently to remove excess moisture — drier oysters will get a crisper crust. Chill briefly if oysters warmed while shucking.

Set up dredging stations

In three shallow bowls or wide plates, place: (1) the flour + cornstarch mixed with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp smoked paprika; (2) beaten eggs whisked with the 1/2 cup milk; (3) Panko breadcrumbs spread evenly. Season the flour mix and Panko lightly with a pinch of additional salt if desired.

Coat oysters

Working in batches of 6–8 oysters to avoid overcrowding, dredge each oyster first in the flour mixture (shake off excess), then dip into the egg-milk mixture, letting excess drip off, then press into Panko until evenly coated. Place coated oysters on a wire rack set over a baking sheet. Repeat until all oysters are coated.

Heat oil

Add 1 cup neutral oil to a large heavy skillet (cast iron or stainless steel) to reach about 1/4-1/2 inch depth. Heat over medium-high until oil temperature registers 350–365°F (175–185°C) or a small breadcrumb sizzles immediately when dropped in.

Pan-fry oysters

Working in batches so the pan temperature stays consistent, add butter to the pan (1/2 tbs per batch) then carefully lay 6 oysters into the hot oil without crowding. Fry 1.5–2.5 minutes per side, until golden brown and crisp. Use tongs to turn oysters gently. Total fry time depends on oyster size — do not overcook. Transfer cooked oysters to a paper towel-lined rack briefly to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

When all oysters are cooked, squeeze fresh lemon over them and sprinkle chopped parsley. Taste and adjust with an extra pinch of salt if needed.

While preparing oysters, cook the rice so it finishes near the same time as the last batch. In a small saucepan combine rinsed jasmine rice, 1 1/4 cups water, 1/4 tsp salt and 1 tsp butter. Bring to a simmer over medium-high heat, then reduce to low, cover tightly and cook 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 8 minutes. Fluff with a fork before serving.

While rice cooks and before frying starts, toss the prepared seasonal vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper. Sauté in a hot skillet over medium-high heat for 3–6 minutes depending on vegetable (asparagus and snap peas ~3–4 min; baby carrots may take 6 min) until tender-crisp. Finish with 1 tsp fresh lemon juice if using, and keep warm.

Whisk together mayonnaise, Dijon mustard, chopped capers, chopped cornichon, 1/2 tsp lemon juice, and a pinch each of salt and pepper. Taste and adjust acidity or seasoning. Chill until serving. Serve alongside the fried oysters.