Put the oysters in a bowl, sprinkle with a little salt, and rub off the sliminess. Rinse in water to remove any surface impurities and drain into a colander. Pat dry with paper towels.
Salt and pepper the oysters, then coat with cake flour, beaten egg, and panko in that order. Be sure to coat the oysters well with flour. Squeeze the oysters gently after coating with panko.
Deep fry in 170°C oil until golden brown.
Put some shredded cabbage on a plate, add a couple of lemon wedges, and top with the fried oysters. Pour on some tartare sauce to taste.
Note: If you dip the oysters in a batter before coating in panko, they will come out nicer. Take a look at Recipe ID: 2458989 "Crispy Batter"
The batter does make the coating a bit thicker, so if you want to keep the oysters lower in fat, follow the method in Step 2.
See Recipe ID: 646997 for the tartare sauce.
Story Behind this Recipe
This is a family favorite that I've been making for a long time. You can enjoy it with a tartare sauce-like mixture of mayonnaise (3 tablespoons) + grainy mustard (1 to 2 teaspoons).
In Step 1, if the odor of the oysters bothers you, soak them in milk for a while after rinsing them in water. In Step 2, put the cake flour in a plastic bag and coat the oysters in the flour. Shake off any excess flour. Also in Step 2, use fresh panko for plump, soft fried oysters. In Step 3, if you fry the oysters for too long, they will shrink. Just fry them briefly.