Panko Crumbed Coffin Bay Oysters with Wasabi Mayonnaise

Ingredients

2 Dozen Coffin Bay Oysters

2 Eggs

2 tbls cold Water

1 Cup Plain Flour

2 Cups Panko Crumbs

Sea Salt

½ Cup Mayonnaise

1-2 tsp Wasabi Paste

Vegetable Oil, for frying

Coriander, to serve

Method

Remove the oysters from the shells and pat dry with paper towel, if serving in the shells rinse the shells under cold water and pat dry, set aside.

Preheat a deep fryer or a large saucepan half filled with vegetable oil over a medium heat to 180℃

Whisk together the egg and cold water, place the flour and panko crumbs in seperate shallow bowls. One at a time, dust the oysters with flour, dip into the egg mixture and then into the panko crumbs. Set aside on a tray, once all of the oysters are crumbed refrigerate for 30 minutes before frying.

To make the wasabi mayonnaise, place the mayonnaise in a bowl and whisk in the wasabi a little at a time, taste and add more wasabi if needed.

Deep-fry the otters in batches until golden brown, season with sea salt and serve in their shells or on a platter with the wasabi mayonnaise and garnish with fresh coriander leaves.

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