Theres something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. Its an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.
While I could pop these all day long with a splash of lemon juice, theyre also great on salads, added to seafood soups, or served with a side of fries. Like their cornmeal dusted southern counterparts, these panko crusted fried oysters are sublime in Poboy sandwiches as well.
While nothing beats freshly shucked oysters, for this recipe, the pre-shucked variety will also work. Theres nothing worse than biting into a piece of shell though, so be sure to rinse the oysters in salt water before breading.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.