Crispy Fried Oysters with a Refreshing Twist
How to Make Fried Oysters: Enjoying a Refreshing Flavor
Craving fried oysters, but want them to be less greasy and more refreshing? This recipe is perfect! By adding chili peppers and perilla leaves (깻잎) from the fridge, I created a wonderfully delicious and bright flavor. Enjoy the delightful crunch and savory oyster taste!
Ingredients- 20 fresh oysters
- A pinch of coarse salt (for cleaning oysters)
- 1/2 cup store-bought tempura flour
- 1/2 cup water or unsweetened carbonated water
- Vegetable oil for frying, as needed
- A small amount of chili pepper (e.g., 1/2 Korean chili pepper)
- A few perilla leaves (깻잎)
Cooking Instructions
Step 1
First, we’ll clean the oysters to remove any impurities. Dissolve a pinch of coarse salt in cool water. Gently place the oysters in the salted water and stir them carefully with your hands. You’ll feel any hard shell fragments, so carefully pick them out. Rinse the oysters gently under cool running water until clean. Drain them well and lay them on a layer of paper towels to ensure they are completely dry. Moisture is the enemy of crispiness! Once dried, sprinkle a tiny bit of salt over the oysters for a subtle seasoning.
Step 2
Now, let’s prepare the batter for that perfect crispy coating. In a bowl, combine the store-bought tempura flour with 1/2 cup of cold water. Mix until smooth, ensuring there are no lumps. For an extra crispiness, you can substitute the water with cold, unsweetened carbonated water. Alternatively, you can slightly reduce the water and add one egg yolk for a richer batter.
Step 3
To add a refreshing aroma and flavor, we’ll incorporate some vegetables into the batter. Finely chop the perilla leaves and chili pepper. The perilla leaves will offer a fragrant note, while the chili pepper will provide a subtle kick and brightness. These additions are key to making the fried oysters refreshing rather than heavy.
Step 4
Gently coat the lightly salted oysters with a small amount of dry tempura flour (this is extra flour, not part of the batter measurement). This step helps the batter adhere better. Then, add the flour-dusted oysters to the prepared batter and mix gently to ensure each oyster is evenly coated.
Step 5
Heat your frying oil to approximately 175°C (350°F). Using a spoon, carefully drop the batter-coated oysters into the hot oil. Don’t overcrowd the pan; fry in batches if necessary. Fry for about 2-3 minutes, or until golden brown and crispy. While the oysters are frying, you can also lightly coat and fry some of the chopped perilla leaves and chili peppers along with them for extra texture and flavor.
Step 6
For the chili peppers and perilla leaves that you’re frying alongside the oysters, you can opt for a very light coating of batter, or even fry them plain. This helps maintain their crisp texture and fresh flavor. Once fried to a beautiful golden color, remove the oysters and vegetables from the oil and drain them on a wire rack or paper towels. Serve immediately for the best crispy experience!
