Marvel s Japanese Fried Oysters (Kaki Fuh-rai) with Lemony Tartar Sauce

1 cup mayonnaise

½ lemon, juiced and zested

¼ dill pickle spear, seeded and minced

¼ teaspoon cayenne pepper

1 cup panko (Japanese bread crumbs)

⅛ teaspoon cayenne pepper

salt and ground black pepper to taste

2 cups canola oil

6 shucked oysters, or more if desired

1 egg, beaten

Preheat oven to 250 degrees F (120 degrees C).

Make a tartar sauce by stirring the mayonnaise, lemon juice, lemon zest, dill pickle, and 1/4 teaspoon cayenne pepper together in a small bowl until thoroughly combined; set aside.

Mix the panko crumbs, 1/8 teaspoon cayenne pepper, salt, and black pepper together in a shallow bowl.

Heat the canola oil in a deep-fryer or saucepan to 360 degrees F (180 degrees C). Measure temperature with a deep frying thermometer for accuracy.

Dip an oyster into the beaten egg, and press into panko crumbs to coat. Gently toss between your hands so any bread crumbs that haven t stuck can fall away. Place the breaded oysters onto a plate while breading the rest; do not stack.

Cook the oysters, two at a time, in the hot oil until the panko is browned, about 1 minute per side. Transfer the fried oysters to a baking sheet lined with paper towels, and place in oven to keep warm while frying remaining oysters. Serve with the tartar sauce for dipping.