These fried oysters use panko for added crunch, basil for sweetness, and paprika for flavor and color. The cayenne is optional, but highly recommended.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 2-4 servings
- 8 oz container shucked small or medium oysters (or 8 freshly shucked oysters)
- 2 Tablespoons Italian or Caesar salad dressing (regular or creamy)
- 1 small spaghetti squash (about 1 1/4 - 1 1/2 lbs)
- 3 Tablespoons butter
- 2 teaspoons finely chopped garlic (about 2 large cloves)
- 2 Tablespoons finely chopped parsley
- Salt and fresh ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup unflavored panko crumbs
- 2 teaspoons dried basil
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- Oil for frying
Cook the spaghetti squash using this easy method (or your preferred method.) Drain well and separate into strands with a fork.
Melt the butter in a saute pan over medium heat. Add the garlic and cook, stirring, until the garlic softens and just begins to color. Add the spaghetti squash and parsley; toss to coat and remove from the heat. Season to taste with salt and pepper. Keep warm.
Place the flour, egg, and panko into separate bowls. Add the basil, paprika, salt, pepper, and cayenne to the panko and mix well.
In a heavy pot or deep pan, heat at least 1 inch of oil to 365 degrees. Drain the oysters well, dredge in flour, then egg, then panko crumbs, coating well. Fry in 2 batches (to avoid crowding the pan), turning once, until golden brown and crisp. Drain on a rack or on paper towels.
Serves 2 as a light entree or 4 as an appetizer.