Ingredients
- 4 Bluepoint Oysters
- 1/2 cup flour
- 2 cup eggs
- 1 cup panko
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- 1 teaspoon old bay seasoning
- 2 cup asian greens
- 1/2 teaspoon wasabi paste
- 2 tablespoon hellmann’s mayonnaise
- 1 tablespoon rice wine vinegar
- 2 tablespoon peanut oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon minced garlic
- 1/4 teaspoon sesame oil
- 1/4 teaspoon Salt and white pepper
- 1/4 teaspoon Canola oil
Preparation
Baking Directions:
Slightly dry oysters on a paper towel.
Dredge oysters in flour, shaking off excess.
Roll them in the egg.
Mix the Panko, sesame seeds and old bay together.
Transfer the oysters, one at a time, into the Panko mixture and place on a plate.
Heat the oil in a deep pan to 375 degrees.
While the oil is heating, mix the wasabi paste and mayonnaise together.
Also, whisk the vinegar, ginger, garlic and sesame oil together.
Slowly add the peanut oil.
Season the vinaigrette with salt and pepper to taste.
Mix the Asian greens with a small amount of the vinaigrette, just enough to moisten the greens.
Place them in the center of 4 small plates.
Once the oil is hot, fry the oysters about 1 to 2 minutes or until brown.
Transfer them, to a paper towel to drain off any excess oil and then place them on top of the salad.
Serve immediately.
