16 large oysters 3 cups panko ¼ cup of cilantro, chopped Salt and Pepper to taste ¾ cup all purpose flour 3 large eggs beaten 1½ cups vegetable oil Hijimi Remoulade (recipe below)
Combine panko with cilantro and a little salt and pepper. Dredge oysters in four, dip in eggs, and coat with panko mixture. In a large skillet, heat oil to medium temperature. Seep fry oysters one and a half to tow minutes on each side, until golden brown. Serve with remoulade.
Hijimi Remoulade 1 cup mayonnaise 1 teaspoon hijimi (spicy Japanese pepper) 1 teaspoon garlic, chopped 1 tablespoon green onion, chopped 1 teaspoon furikake 1 teaspoon lemon juice 2 tablespoons water