I had about a can and a half of oysters that Jim bought that were not needed for that duck stuffing.  In Paula Deen’s air fryer cookbook she has fried oysters.  I decided to give it a try.  I paired this with the eggplant soup from my freezer.  She has a dipping sauce, but I did not make it.  It consists of her label Vidalia onion peach marinade and sour cream.   We used a dipping sauce I had in the refrigerator.  

Ingredients: 

1/2 C all-purpose flour

2 large eggs

3 T hot sauce (I don’t think so, I used 1 t.)

1 C panko breadcrumbs

12 plump oysters, freshly shucked

oil for spraying (I used Pam, EVOO)

kosher salt to taste

Directions:

1. Place flour in a small bowl.  In a second bowl, whisk together eggs and hot sauce.  In a 3rd bowl, the bread crumbs.
2. Dredge oysters in flour, shaking off any excess.  Dip oysters in egg mixture,  shaking off any excess.
3. Roll the oysters in breadcrumbs and place in a single layer on a baking sheet lined with parchment paper.  
4. Spray with oil and refrigerate for 30 minutes.
5. Preheat the air fryer for 10 minutes at 400 degrees F.
6. Working in batches of 6, place oysters in air fryer basket in a single layer and spray with oil.  
7. Air fry 4 minutes.  Turn the oysters, spray with oil, and air fry for 4 more minutes.  
8. Remove from the basket and sprinkle with salt.
9. Repeat with remaining oysters.  We had 18.  I had my oven on warm.