• 12 oysters, shucked
  • 2 cups flour
  • 3 large eggs, whipped
  • 2 tablespoons half and half
  • 1/2 cup asiago, grated
  • 1/2 cup parmigiano reggiano, grated
  • cup panko breadcrumbs
  • 2 teaspoons fresh oregano, finely chopped
  • 1/2 teaspoon black pepper
  • pinch crushed red pepper
  • 3 lemons, divided
  • 1 tablespoon lemon juice
  • 1/4 cup parsley, chopped
  • pinch oregano, finely chopped
  • 1/2 cup salted butter
  • 1 inch olive oil in the bottom of the pan


  1. Set up a dredging station with 3 shallow bowls or dishes: 1st bowl is flour, 2nd bowl is egg and half and half. 3rd bowl is panko, asiago, parmesan and oregano.
  2. Add enough oil to a heavy skillet (with 3″-4″sides) to reach about 1″ in depth and heat to 325°. (Use a thermometer for correct reading).
  3. Dredge the oysters in the flour, followed by the egg and half and half and finally the panko mixture.  Transfer the oysters to the pan, cooking no more than 3-4 at a time for about 1-1 1/2 minutes on each side.  Transfer oysters to a tray lined with paper towels and continue with the rest of the oysters.
  4. Drain all but two tablespoons of oil and return the pan to the heat.  Add lemon slices and cook, turning once until they are browned.  Add 1 tablespoon lemon juice and stir. Continue stirring while you add butter, one tablespoon at a time to the pan.  Just before the first pat of butter is completely melted, add the next pat.  Continue in this manner until the butter is used and you have a sauce.  Stir in the parsley and pinch of oregano.
  5. Spoon the lemon butter sauce onto 4 plates and top with 3 oysters each.  Serve.

[ Sourced from Garlic & Zest

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