Sesame Fried Oysters, Pepper Dip & Seaweed Salad
Crispy sesame fried oysters with a sweet-spicy red pepper dip and quick seaweed salad. Make sauce and salad ahead; fry oysters last for best crunch.
This recipe is prepared in opposite order of its name, because you want the oysters to be hot when served. The remaining two components can be made ahead and set aside until the oysters are ready.
Submitted by: Tracy from 37 Cooks,
- Make the red pepper dip and seaweed salad ahead; fry oysters last so they stay hot and crisp.
- Coat oysters in flour, egg, then panko with black sesame for maximum crunch; fry at 375°F for 1 to 2 minutes.
- Use a wire rack to drain, serve immediately, and store components in the fridge for a few days; reheat fried oysters in an oven or air fryer.
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Preparation Instructions:
In a food processor, puree red bell pepper with the rice vinegar. Put the mixture in a small saucepan and stir in honey, soy sauce and chili paste. Simmer 3-5 minutes, then whisk in corn starch. Simmer a few more minutes, remove from heat then let cool. Add salt. Set aside.
Soak seaweed in warm water for 5 minutes. Drain, rinse and squeeze out excess water.
In a small bowl, whisk together the vinegar, oil, soy sauce, sugar, ginger, garlic and green onions.
Toss the seaweed with the dressing and sesame seeds. Set aside.
In a small bowl combine flour, salt, cayenne and sesame seeds.
One oyster at a time, dip into the flour mixture, the egg and then the panko until all oysters are covered.
Heat oil in a fryer or large skillet to 375°F.
Fry oysters, 3 or 4 at a time, until golden brown (about 1-2 minutes, turning once.) Drain on paper towels. Serve hot.
**To Plate: On a small plate, place sliced cucumbers in a circle. Using a slotted spoon top with 1/4 of the Seaweed Salad. Top with 3 or 4 oysters and serve with the red dipping sauce. Repeat with the three remaining plates.
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Frequently Asked Questions
Can I prepare any parts of this recipe ahead of time?
Yes. The red pepper dipping sauce and the seaweed salad can be made 1 to 3 days ahead and kept refrigerated in sealed containers. Do not bread the oysters ahead of time. Fry the oysters right before serving to keep them crisp and hot.
How do I keep the fried oysters crispy?
Use panko for the final coating and fry in oil heated to 375°F. Drain on a wire rack, not paper towels, to avoid steam sogging the crust. If you must hold them, keep in a single layer on a rack in a 200°F oven for up to 15 to 20 minutes.
What oil can I use for frying if I have a peanut allergy?
Choose a neutral high smoke point oil such as canola, vegetable, sunflower, or grapeseed oil. They fry well and do not add a strong flavor.
Can I make this recipe gluten free or vegan?
For gluten free, swap the all-purpose flour for rice or a gluten-free flour blend and use gluten-free panko or crushed rice cereal. For a vegan alternative, replace oysters with thick slices of king oyster mushroom or battered artichoke hearts and use egg replacer or a cornstarch slurry for the dredge.
How long will the sauce and seaweed salad keep?
The red pepper sauce will keep 4 to 5 days refrigerated in a sealed jar. The seaweed salad is best within 1 to 2 days for texture and freshness, though it can last up to 3 days if tightly covered.
How can I tell if oysters are fresh and safe to use?
Fresh oysters should smell briny like the sea, not fishy or off. Keep them cold on arrival. Discard any with an unpleasant odor. When shucking, remove any broken shells and rinse gently if needed. Cooked oysters should be firm and opaque.
What is the best way to reheat leftover fried oysters?
Reheat in a 350°F oven or air fryer on a wire rack until hot and crisp, about 5 to 8 minutes. Avoid the microwave because it will make the coating soggy.
Can I prepare any parts of this recipe ahead of time?
Yes. The red pepper dipping sauce and the seaweed salad can be made 1 to 3 days ahead and kept refrigerated in sealed containers. Do not bread the oysters ahead of time. Fry the oysters right before serving to keep them crisp and hot.
How do I keep the fried oysters crispy?
Use panko for the final coating and fry in oil heated to 375°F. Drain on a wire rack, not paper towels, to avoid steam sogging the crust. If you must hold them, keep in a single layer on a rack in a 200°F oven for up to 15 to 20 minutes.
What oil can I use for frying if I have a peanut allergy?
Choose a neutral high smoke point oil such as canola, vegetable, sunflower, or grapeseed oil. They fry well and do not add a strong flavor.
Can I make this recipe gluten free or vegan?
For gluten free, swap the all-purpose flour for rice or a gluten-free flour blend and use gluten-free panko or crushed rice cereal. For a vegan alternative, replace oysters with thick slices of king oyster mushroom or battered artichoke hearts and use egg replacer or a cornstarch slurry for the dredge.
How long will the sauce and seaweed salad keep?
The red pepper sauce will keep 4 to 5 days refrigerated in a sealed jar. The seaweed salad is best within 1 to 2 days for texture and freshness, though it can last up to 3 days if tightly covered.
How can I tell if oysters are fresh and safe to use?
Fresh oysters should smell briny like the sea, not fishy or off. Keep them cold on arrival. Discard any with an unpleasant odor. When shucking, remove any broken shells and rinse gently if needed. Cooked oysters should be firm and opaque.
What is the best way to reheat leftover fried oysters?
Reheat in a 350°F oven or air fryer on a wire rack until hot and crisp, about 5 to 8 minutes. Avoid the microwave because it will make the coating soggy.
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