5 stars based on 16 Reviews
Prep Time: 15 min
Cook Time: 10 min
1/3 cup Paula Deen Vidalia Onion Peach Grilling Marinade
1 tablespoon sour cream
12 oysters, freshly shucked
1/2 cup all-purpose flour
2 large eggs
3 tablespoons Paula Deen Hot Sauce
1 cup panko (Japanese bread crumb)
2 cups peanut or canola oil
For the dipping sauce: In a smal bowl, combine the Vidalia Onion Peach Grilling Marinade and sour cream. Mix well and set aside.
In a small bowl, place the flour. In a second small bowl, whisk the egg and 3 tablespoons of the hot sauce. In a third small bowl, place the panko. Dredge the oysters in the flour shaking off any excess. Dip the flour dredged oysters in the egg mixture. Shake off any excess and roll oysters in the panko being sure to completely coat. Place on a baking sheet and place in the refrigerator while oil comes to temperature.
In a heavy skillet, heat oil to 325 degrees. Add the breaded oysters and fry until golden brown about 1-2 minutes. Drain on paper towels and immediately sprinkle with kosher salt. Serve warm with the spicy dipping sauce.