Fried Oysters Recipe (2024)

FAQs

How is the best way to fry oysters? ›

Working with 1 oyster at a time, dredge 12 oysters in flour mixture. Place on a large plate. Dredge oysters in flour mixture again, gently shaking off excess. Add dredged oysters to hot oil, and cook, turning occasionally using a slotted spoon or spider skimmer, until golden brown, 3 to 4 minutes.

Use either peanut oil or vegetable oil to fry the oysters. I typically use peanut oil because it's affordable, it has a high smoke point, and it will not flavor your food.

Rinse them with water just so they're cool to the touch. Do not pat them dry as a little moisture is necessary for the breading to stick. Roll the oysters in your favorite flour-based seafood breading.

Pan-fried oysters are super-easy. You can skip the batter or lightly (salt and pepper) season and flour the oysters. A bit of finely minced parsley goes well. Then slide them into a hot pan with half butter and half olive oil.

Once shucked, rinse the oysters under cold water to ensure they are clean. You can also soak them in milk or buttermilk for about 30 minutes to help reduce their brininess and add some extra flavor.

On an oyster, the green stain on the shell or on the gills of the animal is phytoplankton – this is the food they are currently munching on. More food generally means a more tasty oyster… Never eaten phytoplankton… now is your chance!

Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.

Heat oil and butter until sizzling hot. Add oysters. Brown lightly 30-40 seconds on each side. Serve immediately with lemon juice or tartar sauce.

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.

Fried oysters are already delicious, but cooking them in olive oil and seasoning them with classic Mediterranean herbs and spices takes them to the next level.

Do you eat fried oysters whole? ›

Yes, you're eating the whole animal. And they do poop. But they eat phytoplankton which is just algae so if you're ingesting anything it's only a plant. More interesting is that Oysters are alive when you eat them - or should be to prevent illness.

Whether you love them raw, fried, or on the half shell, there are many benefits of eating oysters. They're low in calories, high in vitamins and minerals, low in fat and cholesterol, high in omega-3 fatty acids, and good for the environment.

Well, speaking of delicious fried pearls, Toni was dining on fried oysters in Franklin, Tennessee last week when she bit down on something hard. Yes, there was a pearl in Toni's lunch! This wasn't something new for Toni.

Typically, raw oysters are served on the half shell are served with plenty of lemon for squeezing, Tabasco sauce or a shallot vinaigrette, called mignonette. But the most common way to eat a raw oyster is with a squeeze of fresh lemon.

Heat oil and butter until sizzling hot. Add oysters. Brown lightly 30-40 seconds on each side. Serve immediately with lemon juice or tartar sauce.

Fried oysters are already delicious, but cooking them in olive oil and seasoning them with classic Mediterranean herbs and spices takes them to the next level. The briny taste of the oysters pairs perfectly with the bright acidity of lemon juice, red wine vinegar, and garlic.

You'll want a ¼ cup of salt per 4 cups of water. Step 3: Plunge the oysters into the saltwater bath and refrigerate them for 1 hour. The oysters will filter the cold water, purging any sand they may have in the process.