Pan Fried Oysters Oreganata
User Reviews
4.4
Pan Fried Oysters Oreganata
Description
In Pan Fried Oysters Oreganata, fresh oysters are first dredged in flour seasoned with salt and pepper, dipped in an egg and half-and-half mixture, then coated with a blend of panko breadcrumbs, Asiago, Parmigiano Reggiano, and fresh oregano. They are shallow fried in about an inch of olive oil and butter until crisp and golden on each side. After frying, a sauce is prepared in the same pan by browning lemon slices, then whisking in red pepper flakes, lemon juice, and butter to create a flavorful topping that complements the oysters.
The oysters feature a crunchy, cheesy crust with the savory depth from the Asiago and Parmigiano cheeses, balanced by the citrusy brightness and subtle heat of the sauce. Cooking in batches ensures the oil maintains the correct temperature for proper frying.
This dish is best served immediately while the oysters are hot and crisp. The sauce with lemon slices adds a fresh contrast, enhancing the seafood flavor. It works well as an appetizer or a seafood entrée. Serving with additional lemon wedges can complement the natural briny taste of the oysters.
Best enjoyed straight from the pan to preserve the crunchiness. Using fresh oysters and maintaining the oil temperature at 325°F helps achieve the desired texture without overcooking. The sauce adds moisture without making the coating soggy when served promptly.
Ingredients
- 1 pint oyster fresh
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 large egg whipped
- 2 tablespoons half and half
- ½ cup Asiago cheese grated
- ½ cup parmigiano reggiano grated
- 1 cup panko breadcrumbs
- 2 teaspoons oregano finely chopped, fresh
- pinch crushed red pepper
- 3 lemon divided, plural
- 1 tablespoon lemon juice
- ¼ cup parsley chopped
- pinch oregano finely chopped
- ½ cup butter salted
- 1 inch olive oil in the bottom of the pan
Instructions
DREDGE THE OYSTERS:
- Set up a dredging station with three shallow bowls or dishes: 1st bowl is flour, salt and pepper. 2nd bowl is egg and half and half. 3rd bowl is panko, asiago, parmesan and oregano.
- Add enough oil to a heavy skillet (with 3"-4" sides) to reach about 1" in depth and heat to 325°. (Use an instant-read thermometer for correct reading).
- Dredge the oysters in the flour, followed by the egg and half and half and finally the panko mixture.
FRY THE OYSTERS:
- Transfer the oysters to the hot oil, cooking no more than 3-4 at a time for about 1-1 1/2 minutes on each side.
- Transfer oysters to a tray lined with paper towels and continue with the rest of the oysters.
MAKE THE OREGANATA SAUCE:
- Drain all but two tablespoons of oil and return the pan to the heat.
- Add lemon slices and cook, turning once until they are browned.
- Whisk in a small pinch of crushed red pepper flakes and 1 tablespoon of lemon juice. Continue whisking while you add butter, one tablespoon at a time to the pan. Add the next pat just before the first is completely melted butter.
- Continue whisking and adding butter in this manner until you have an emulsified sauce. Stir in the parsley and pinch of oregano.
- Spoon the lemon butter sauce onto serving plates and top with fried oysters. Serve with extra slices of lemon and oregano for garnish.
Notes
- Serve oysters immediately after frying to keep the coating crisp and the oysters tender.
- Maintain oil temperature at 325°F to ensure proper frying and even browning.
- Use fresh, live oysters for best flavor and texture.
- The oreganata sauce with lemon slices and butter adds a fresh and slightly spicy note that pairs well with fried oysters.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 68g | 23% |
| Protein | 23g | 46% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 221mg | 74% |
| Sodium | 778mg | 32% |
| Potassium | 325mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1485IU | 30% |
| Vitamin C | 47.9mg | 53% |
| Calcium | 411mg | 41% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
