ein Teller mit sechs Stücken paniertem Austernfleisch, Spitzkohl, zwei Limettenspalten und einer kleinen Schale mit rotem Dip.

Panko-crusted oysters

35 minutes

Mittel

2 people

Coated in a crisp, golden panko crust, these delicate oysters develop an irresistibly crunchy exterior while remaining wonderfully juicy inside. They are paired with finely shredded pointed cabbage, whose fresh, delicate flavor provides a perfect contrast to the crisp coating. A bold dipping sauce made with mayonnaise, ketchup, mustard, horseradish and sriracha completes the dish. An unexpected take on oysters that is sure to surprise and delight.

Ingredients

12 oysters
1 small pointed cabbage
500 ml frying oil
150 g panko breadcrumbs
1 beaten egg
2 tbsp flour
½ tsp salt
Freshly ground black pepper
Lemon wedges, to serve
For the dip:
30 ml mayonnaise
30 ml ketchup
1 tsp mustard
1 tsp horseradish
1 tsp sriracha sauce

Stefan von HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the oysters for about 2 hours at room temperature or, alternatively, several hours in the refrigerator.
Season the oysters lightly with salt and freshly ground black pepper. Coat them first in 2 tablespoons of flour, then in the beaten egg, and finally in 150 g of panko breadcrumbs, ensuring they are evenly coated. Heat 500 ml of frying oil to 180° C (355° F) and deep-fry the breaded oysters until golden brown and crisp. Transfer them to a wire rack or paper towels to drain.
Finely shred the pointed cabbage using a mandoline or a fine slicer. Season with a little salt and gently press it with your hands to soften it slightly while preserving its fresh, crisp texture.
To make the dip, whisk together 30 ml of mayonnaise, 30 ml of ketchup, 1 teaspoon of mustard, 1 teaspoon of horseradish and 1 teaspoon of sriracha. Arrange the crispy oysters with the pointed cabbage and serve with the dipping sauce and lemon wedges.

Tip: For an even fresher flavor, toss the pointed cabbage with a squeeze of lemon juice and a little finely chopped chives or spring onion. If you prefer more heat, simply add a little extra sriracha or some freshly grated horseradish to the dip.