- Dish type
- Seafood starters
In the southern US, especially in Virginia, deep-fried oysters are on the menu almost every day. They're a great starter with tartar sauce for dipping and go especially well alongside a crisp green salad.
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- 2 eggs
- 60ml milk
- 1/2 teaspoon salt (more or less to taste, depending on how salty the crackers are)
- 1/4 teaspoon freshly ground black pepper
- 125g crackers
- 20 fresh oysters
MethodPrep:10min ›Cook:25min ›Ready in:35min
- First prepare the batter: Mix the eggs and milk in a bowl and season with salt and pepper.
- Wash and break open the oysters with an oyster knife. Drain the oysters in a colander and add to the egg-milk mixture.
- In the meantime, process crackers in a food processor to breadcrumbs. The breadcrumbs should be very fine.
- Place the breadcrumbs in a bowl or a plastic bag and add the egg-milk covered oysters in small portions. Cover well with the breadcrumbs.
- Pour about 3cm deep of frying oil or other vegetable oil into a deep pan, and allow to heat up.
- When the oil is hot, add the oysters and fry on each side for about 2 minutes. They should be beautifully brown and crispy on the outside.
- Serve with remoulade or tartar sauce.
Only buy fresh oysters from your fishmonger and ensure that the shells are tightly closed. You should eat them as fresh as possible. You can store them briefly in the fridge with the curved side down in a bowl covered with a damp tea towel.
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Fried Oysters With Cornmeal Batter
Fried oysters are a flavorful treat that can be easily made at home. Use them as an appetizer or add them to salads or simple pasta or rice dishes. Split a baguette and use the fried oysters to make a fabulous New Orleans po'boy sandwich, or wrap them in a soft tortilla spread with a Louisiana rémoulade sauce.
There is no science involved in the making of a crispy and decadent fried oyster. The main trick is to drain the oysters really well to help the cornmeal breading stick better, remain on the oyster, and not float and burn all over your fryer. Drain the oysters well and pat them dry thoroughly the less moisture on the oyster, the better the breading will stick to them. The second thing you have to take into consideration is a steady temperature in the frying oil—an instant-read thermometer is always a great tool to have at hand. Choose an oil with a high smoking point, like vegetable, peanut, or canola oil.
Our recipe with a cornmeal coating makes these fried oysters super crispy, and the recipe is a great template for you to add to and experiment with other seasonings. Serve these crispy fried oysters with the tartar sauce included in the recipe or with cocktail sauce. Add some lime wedges, fresh coleslaw, or perhaps some fries to complete a wonderful meal.
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Cambridge, MD 21613
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A globally thriving and sustainable oyster industry.
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Pan Fried Oysters Recipe
Pan Fried Oysters produce a delightfully fresh tasting oyster within a crispy light crust. I, personally, have never had oysters that tasted as wonderful as these Pan Fried Oysters.
They were so easy to make and so absolutely delicious! When I think of this pan fried oyster meal, I start to drool!
- 12 large fresh live oysters, shucked*
- 2 eggs, beaten
- 1 cup bread crumbs**
- Salt and pepper to taste
- 2 to 3 tablespoons vegetable oil
- Lemon wedges
- Hot sauce
Place shucked oysters in a colander to drain.
Dip drained oysters in beaten eggs, and then in bread crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour.
NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then gently shake.
Heat vegetable oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.
Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side. Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.
Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.
Our favorite way to eat pan-fried oysters: Place an oyster (or oysters) on a slice of good-quality French bread, squeeze a little fresh lemon juice on the oyster, and then add your favorite hot sauce. So good!
* Learn How To Shuck Oysters. May also used fresh-shucked bottled oysters (found in the refrigerator section of the meat section), if desired.
** Check out Making Homemade Bread Crumbs. Use may also substitute soda cracker crumbs, cornmeal, and/or Panko crumbs for the bread crumbs. You can also mix any of these in the the bread crumbs. Your choice!
How To Store Fresh Oysters:
Keep the unopened oysters cold but do not store in water! Remember, oysters are alive and need to breathe, so never seal them tightly in a plastic bag.
Sandwich a layer of live oysters between two (2) beds of ice. Place them deep side down (to retain their juices). I do this in a portable (picnic-type) chest cooler. Never immerse live oysters in fresh water or melted ice – it will kill them. Oysters stored this way will keep for 2 days. This is the method to use if you plan on using the fresh oysters soon.
Store live oysters in the refrigerator at 40 degrees F. if they are not to be used immediately. Place them deep side down (to retain their juices) in an open container. Cover the oysters with a damp towel or layers of damp newspaper. Oysters stored this way will keep up to 5 to 7 days.
Open (shuck) shortly before serving – not more than 2 hours. The colder the oyster, the easier it is to shuck. Keep oysters cold at all times, partly for safety and very much to enhance flavor and texture.
More Delicious Oysters Recipes:
Angels on Horseback
So easy and simple to make and so delicious! These oysters make a great appetizer. My husband just loves these! My husband and I can make a dinner of these oysters! Give them a try – if you are an oyster lover, you won’t be disappointed.
Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters and pops the shells open, while poaching the oyster inside.
Oyster Cocktail – Oyster Shot – Oyster Shooter – Oyster Martini
The oyster cocktail, a popular West Coast treat, originated in a San Francisco restaurant around 1860 by a miner back from the gold fields. Makes a wonderful first course for your dinner party or just as a treat for your oyster lovers!
Oysters On The Half Shell
To those people who love oysters, there is little that can compare with a cold, plum, raw oyster that is sipped from its shell. Served with a homemade Mignonette sauce or cocktail sauce and it is perfect!
Comments from Readers:
I am 56 years old and I love to cook good food. Never, Never have I had oysters so delicious as tonight. I found the recipe on your “Whats Cooking Amereica.” It was the Bomb! I have cooked pan fried oysters for years, with panko crumbs, cracker crumbs, flour, dipped in egg, no egg, fried in butter, oil, and so on. Tonight surprised me so much! I must let you know, you are my new “chef” hero. Thanks Linda, you made my year in food! – Cindy in Coeur d Alene, Idaho.
The secret to superior fried oysters: Listen closely
If you live in New Orleans, you can easily pick up a pint of freshly shucked oysters at most grocery stores, especially in late fall and throughout winter as folks prepare to make oyster dishes that are traditional there for the holiday table.
Gulf of Mexico oysters usually are fat and salty. If they are fresh, we eat them straight from the shell, but they also are great for frying and then tucking into a sandwich or eating on a platter with fresh lemon juice or a touch of tartar sauce.
Louisiana’s bigger oysters make better fryers because they are inexpensive and because their size and plumpness allows you to more easily avoid the kiss of death: Over-frying.
Crisp on the outside and custardy on the inside is the goal for fried oysters, and in her cookbook “Mosquito Supper Club,” restaurateur Melissa M. Martin describes how you should use your senses rather than a timer when deciding if the bivalves are done. She writes: “The oysters will make a lot of noise at first and then calm down — keep your face and appendages away from the pot as the oysters talk. Listen for the moment when they quiet down that’s when they are done.”
Martin, who owns the Mosquito Supper Club restaurant in New Orleans, grew up in a family of South Louisiana fishermen, so she relishes eating oysters raw and describes the experience as “like jumping into the ocean, tasting the salt water on your lips, the seaweed, the algae, the brackish marsh or the frigid Nova Scotia coast.”
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The issue for many home cooks, however, can be getting your hands on freshly shucked oysters. If you don’t live adjacent to oyster-rich waters, you can order the bivalves online or visit a seafood market and ask if they will shuck them for you.
Even if you do have access to fresh oysters, they vary dramatically in size, flavor and cost depending on where they are harvested. If your oysters are smallish, Martin’s preferred way of frying them works well. She lightly dusts them in cornstarch and cornmeal — no dairy, no egg — and then quickly fries them in very hot oil until they are just golden and, as she says, quiet.
Martin suggests tossing the hot-from-the-fryer oysters in a bit of melted butter and generous shakes of hot sauce and serving them over rice with a sprinkling of parsley and sliced scallion. I had never eaten them this way, but was eager to try it. Now, this is a new favorite of mine.
I tweaked her serving suggestion a bit by making a garlic-flavored rice as the base. I tossed a few cloves into the rice as it simmered and steamed in water. Then, I crushed the softened garlic and tossed it with the freshly cooked rice.
I love a lot of food, but I have ONE favorite food that I could eat EVERY day, and I would choose over all over foods and snacks. That food would be Fried Oysters! There is nothing I love more than crispy light salted oysters.
When I was younger my mom used to make fried oysters once in a blue moon. I remember saying ” when I get older, and move out, I’m eating fried oysters EVERYDAY!”. That day eventually came, and when I moved out on my own, my first week in my apartment, I ate oysters every day. I would have eaten them for a longer period, but the store had ran out of them!
All BS a side, I love oysters point blank period. I can eat them raw, smoked, and barbecued. I prefer them deep fried. Below is a super easy recipe for fried oysters. This recipe is fool proof, and you need very few ingredients.
I usually serve my fried oysters with potato salad and greens. However, these fried oysters are great with fries as well! Take a look at the pictures below.
Enjoy Crispy Fried Oysters
Theres something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. Its an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.
While I could pop these all day long with a splash of lemon juice, theyre also great on salads, added to seafood soups, or served with a side of fries. Like their cornmeal dusted southern counterparts, these panko crusted fried oysters are sublime in Poboy sandwiches as well.
While nothing beats freshly shucked oysters, for this recipe, the pre-shucked variety will also work. Theres nothing worse than biting into a piece of shell though, so be sure to rinse the oysters in salt water before breading.
3 Easy Fried Oyster Recipes
Fried oysters are delicious little flavor bombs hearkening southern culinary tradition and the flavors of their region. The best thing about frying oysters is the limitless combination of spices, oils, and breading that can be used to create a new style of fried oysters. We found 3 great recipes to start your fried oyster addiction and introduce you to the world of possibilities.
Peanut Fried Oysters
These traditional fried oysters rely on the flavors of peanut oil, buttermilk, hot sauce and paprika to create a savory and sweet final product. Serve with spicy remoulade.
- Peanut oil, for frying
- 3/4 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Dash hot sauce, such as Tabasco
- 1 cup cornmeal
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 36 shucked oysters
- Heat oil in a deep fryer to 350 degrees F.
- Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish.
- Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
- Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess.
- Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper.
Crispy Cornmeal Oysters
If you love cornbread, then this recipe is a sure winner. The cornmeal batter makes these oysters super crunchy, sweet and wholesome. Serve with tartar sauce. Source: The Spruce.
- Vegetable oil (for frying)
- 1-quart oysters (about 2 cups drained oysters)
- 2 large eggs (beaten)
- 2 cups cornmeal
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons flour
- Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
- Drain the oysters and pat dry with paper towels or a kitchen towel.
- In a bowl, beat the eggs.
- Add drained oysters and set aside for 10 minutes.
- In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
- Lift an oyster out of the egg mixture and let excess drip off and roll it in the cornmeal mixture to coat.
- Then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8.
- Fry the oysters for about 2 to 4 minutes, or until they are golden brown.
- Use a metal slotted spoon to remove the oysters to paper towels to drain.
Everything is better with panko breadcrumbs and fried oysters are no exception. These tasty little fellas will make your mouth water just coming out of the fryer. Serve with hot sauce.
Fried Oysters recipe - Recipes
Maryland Fried Oysters
You used to have to wait for months with an “R” in them to enjoy this Chesapeake staple, but with more and more Maryland oyster farmers working the bay, this is a dish best served year round!
Total time: 20 minutes Ingredients: ☐ 1 pint shucked Maryland oysters ☐ 1 cup unbleached white flour ☐ 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning ☐ Cocktail sauce for dipping (optional) Step 1: Combine flour, corn starch and Old Bay or J.O. Crab Seasoning thoroughly and dredge oysters in the mix doing your best to completely cover each oyster. Step 2: Heat oil to 350° in heavy-bottom pan or skillet about a half-inch deep. Fry oysters until golden brown on each side, turning once. Serve hot with cocktail sauce for dipping.
☐ 1 pint shucked Maryland oysters
☐ 1 cup unbleached white flour
☐ 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning
☐ Cocktail sauce for dipping (optional)
Step 1: Combine flour, corn starch and Old Bay or J.O. Crab Seasoning thoroughly and dredge oysters in the mix doing your best to completely cover each oyster.
Step 2: Heat oil to 350° in heavy-bottom pan or skillet about a half-inch deep. Fry oysters until golden brown on each side, turning once. Serve hot with cocktail sauce for dipping.