International Oyster Day pairs with Rutte Gin in NYC

Fried Oysters in Panko Crumbs with Wasabi-Sesame Dipping Sauce paired with Rutte Celery Gin & Tonic

1 quart canola oil, 1 cup mayonnaise, 1 teaspoon wasabi paste, 1/2 teaspoon Japanese sesame oil 1/2 teaspoon lime juice salt to taste, 24 shucked oysters, drained, 2 eggs, beaten, 1 cup Panko crumbs, 1/3 cup toasted sesame seeds – makes 24 oysters, enough for 12 people as a cocktail snack

Place the canola oil in a medium-sized saucepan or wok (it should come up the sides about 2 inches). Place over medium-high heat, and bring oil to 365 degrees

While waiting for the oil to heat, prepare the wasabi-sesame mayonnaise dipping sauce. In a small bowl, blend together mayonnaise, wasabi paste, sesame oil and lime juice. Blend well. Salt to taste

When the oil is ready for frying, dip the oysters a few at a time in beaten egg, then roll each oyster in Panko crumbs. As soon as an oyster is rolled, immerse in 365-degree oil. When an oyster is fried golden-brown (about 2 minutes), place it on paper towel. Working quickly, keep dipping, rolling, frying until all oysters are done. Sprinkle the 24 oysters on paper towel with toasted sesame seeds, and salt to taste

Serve oysters immediately with dipping sauce