Recipes Pan-Fried Oysters with Creamy Radish and Cucumber Salad Be the first to rate & review! Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture. More Seafood Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 8 Ingredients 1/4 cup mayonnaise 1/4 cup plain Greek yogurt 2 tablespoons buttermilk 1 1/2 tablespoons lemon juice 1 garlic clove, mashed 1/2 teaspoon yellow mustard seeds, coarsely cracked 1/2 teaspoon black peppercorns, coarsely cracked 1/4 teaspoon dill seeds, coarsely cracked 2 tablespoons grapeseed oil 1 small red onion, thinly sliced 1 small bunch radishes, cut into 1/4-inch wedges 1 seedless cucumber—peeled, halved, seeded and thinly sliced Salt 1 cup all-purpose flour 2 large eggs 2 1/2 cups panko (Japanese type of bread crumb) Freshly ground black pepper 2 dozen oysters, shucked 1 1/2 cups canola oil 1 small bunch watercress, thick stems discarded Directions In a medium bowl, combine the mayonnaise with the yogurt, buttermilk and lemon juice. Whisk in the mashed garlic, mustard seeds, cracked black peppercorns and dill seeds until combined. Whisk in the grapeseed oil. Add the sliced red onion, radish wedges and cucumber slices and season well with salt. Cover the salad and refrigerate. Put the flour, eggs and panko in 3 shallow bowls and season each with salt and ground black pepper. Lightly beat the eggs. Pat the oysters dry with paper towels. Lightly dredge them in the flour, dip them in the eggs and then in the panko, pressing lightly to help the crumbs adhere. Transfer the breaded oysters to a baking sheet lined with wax paper. In a large skillet, heat the canola oil until shimmering. Working in batches, fry the oysters over high heat, turning once, until the coating is crisp and golden, 2 to 3 minutes. Transfer to paper towels to drain. Season the oysters with salt. Arrange the fried oysters on a platter and spoon the creamy radish and cucumber salad on the side. Garnish with the watercress and serve. Make Ahead The recipe can be prepared through Step 2 up to 4 hours ahead. Refrigerate the breaded oysters on the lined baking sheet. Suggested Pairing Alongside these fried oysters, pour a crisp pilsner, like La Brasserie de Saverne's Boris from Alsace. Rate it Print