Dredge oysters in seasoned flour, shaking off any excess, and place in the hot oil. Cook oysters until edges start to curl. Flip the oysters over and continue to cook until crispy and golden brown.

Working in batches, fry the oysters over high heat, turning once, until the coating is crisp and golden, 2 to 3 minutes. Transfer to paper towels to drain. Season the oysters with salt.

Transfer oysters to the pan with the breading and roll around to coat lightly. Transfer oysters to an aluminum sheet pan, cover with plastic, label, date and refrigerate until ready to use. TIP ...

In honor of St. Patrick's Day I have packed four Irish ingredients into one tasty little appetizer -- oysters, cabbage, Guinness stout and Colman's Mustard.

Pan-frying a piece of white fish is a foundational technique all good cooks learn early on. ... Read more: 10 Things You ...

Panko Bread Crumbs. 1 egg, lightly beaten with 1 tablespoon milk for egg wash. 3 tablespoons butter. Season grouper with salt and white pepper to taste, dip lightly in flour, then in egg wash.

Stir everything together in the pan to ensure the mushrooms are coated with the butter, soy, bonito vinegar, and chilli mixture. Cook for an additional minute or so to let the flavours mix.