Pan Fried Oysters In Panko

Pan fried oysters in panko, sauteed onion, turnips, tomatoes and greens, with a white wine, butter caper sauce, with rice. Yum!

Recipe for two:

1 container fresh shucked oysters from the fish barge, drained
jasmine rice for two
4 small turnips, peeled and sliced
1 leek, white and pale green parts only, chopped
1/2 red onion, chopped
1 small tomato, chopped
1 handful mixed greens, such as kale, chard, spinach or turnip greens, chopped
panko
flour
2 eggs
pinch cayenne pepper
peanut oil, for frying the oysters
olive oil
butter
1/2 c white wine
1/2 c veggie stock
2 T capers, drained and rinsed

First, get the rice going, if you use vegetable stock instead of water to cook the rice, it will make all the difference!

Drain the oysters, and get two dishes ready, one for the flour and one for the panko.

In a small saute pan add a little olive oil, and place over medium high heat.  When the oils hot add the onion and turnips.  Cook until almost soft, then add the garlic and tomatoes.  Stir it and lower the heat to low.

Pour some peanut oil into a heavy saute pan and place over medium high heat.  While that's getting hot put the eggs and a pinch of cayenne into a bowl and whisk.  Flour the oysters, then put them in the egg and then into the panko.

When the oil is good and hot, place the oysters in the pan, shaking the pan as you go to avoid sticking.  Depending on how many you are cooking, you might want to cook them in batches.  Cook until brown, about 1 minute, then turn and cook the other side.  When done, move them to a dish and hold them in a warm oven.

Using the same pan you cooked the oysters in, scrape out any bits and wipe out the oil.  Return it back to the heat and add the wine.  Reduce by two thirds, then add the stock and do the same.

While that's going on add the greens to the veggies and stir to wilt, raising the heat up a bit if you need to.

When the stock has reduced add the capers and shake the pan.  Now turn the heat off and add one tablespoon of butter and shake the pan back and fourth until the butter has melted and the sauce shines!

Plate everything onto to warm plates, the rice, veggies and sauce, then place the oysters on the sauce.

Bon Appetit!  Chef Hobbes