Fried oysters are a favorite picnic item for many Japanese who enjoy foods served at room temperature. The fabulous breaded coating owes its crunch to coarse, pointed crumbs the Japanese call panko, and these remain crisp even hours after frying.
In a small bowl, put the oysters in the rice wine and allow them to marinate for 2–3 minutes. Drain off the rice wine and pour in the soy sauce, tossing the oysters to coat them. Drain off excess liquid and lay the oysters on paper towels to dry.
Combine the flour, salt, and Japanese pepper in a small bowl and dust the oysters, one by one, with the mixture. Dip the oysters one at a time in the egg mixture, then roll them in the bread crumbs, dredging them well.
Heat your oil to about 375 degrees. The oil will need to be at least
© 1985 Elizabeth Andoh. All rights reserved.