Crispy Fried Oysters with Zesty Yuzu Mayo Dip
Crispy Fried Oysters and a Refreshing Yuzu Mayo Sauce Recipe
We’ve made crispy fried oysters using fresh oysters, known for their skin benefits, and a delicious yuzu mayonnaise dipping sauce. The addition of perilla leaves (깻잎) nearly eliminates any fishy smell, and the yuzu mayo sauce is truly exceptional. Enjoy this delightful dish at home!
Main Ingredients- 1 packet fresh oysters (approx. 200-250g)
- 5 fresh perilla leaves (깻잎)
- 1/2 cup crispy frying mix (approx. 50g)
- 2 fresh eggs
- 1 cup panko breadcrumbs (approx. 80g)
Yuzu Mayo Sauce- 1/2 Tbsp yuzu preserve (including syrup)
- 1 Tbsp mayonnaise
- 1/2 Tbsp dried parsley flakes
- 1/2 Tbsp yuzu preserve (including syrup)
- 1 Tbsp mayonnaise
- 1/2 Tbsp dried parsley flakes
Cooking Instructions
Step 1
Gently clean the fresh oysters in ample water with 1 Tbsp of salt. Rinse them carefully 2 times, being cautious not to mash them, and then drain them thoroughly in a colander.
Step 2
Crack 2 eggs into a bowl. Add a pinch of salt and 1 Tbsp of cooking wine (optional, helps reduce any fishiness) and whisk them together until well combined. Have your egg wash ready.
Step 3
To make the yuzu mayo sauce, combine 1 Tbsp of mayonnaise, 1/2 Tbsp of yuzu preserve (you can include some of the yuzu fruit pieces too), and 1/2 Tbsp of dried parsley flakes in a small bowl. Stir until all ingredients are evenly mixed. Preparing this in advance allows the flavors to meld beautifully.
Step 4
Roll up the cleaned perilla leaves tightly, like a small scroll. Then, finely julienne them into very thin shreds. This will create a pleasant texture when eaten with the oysters.
Step 5
Coat the drained oysters first with the frying mix, then dip them into the whisked egg, and finally coat them thoroughly with panko breadcrumbs. A light dusting of frying mix first helps the egg wash adhere better, and pressing the panko firmly ensures a good coating.
Step 6
Heat a generous amount of cooking oil (enough to halfway submerge the oysters) in a wide pan over medium-low heat. Carefully place the coated oysters into the hot oil. Fry them like small pancakes, flipping them occasionally, until they are golden brown and crispy on all sides. You can achieve a crispy texture without using a large amount of oil. Once fried, place the oysters on paper towels to drain excess oil.
Step 7
Arrange the thinly sliced perilla leaves attractively on a serving plate. Place the crispy fried oysters neatly on top of the perilla leaves. Your visually appealing and delicious fried oysters are now ready.
Step 8
Pick up a hot, crispy fried oyster with some of the julienned perilla leaves and dip it into the prepared zesty yuzu mayo sauce. The combination of the rich oyster flavor, the fragrant perilla, and the tangy-sweet sauce creates an absolutely wonderful taste sensation!
