- 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.
Breading the oysters.
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!
Makes 2 servings.
* 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.
Categories:Oyster Appetizers Oyster Main Course
9 Responses to “Pan Fried Oysters Recipe”
One of the great delights I have is to try out the good old fashioned recipes at home from the local ones I have on my travels and I could eat these fried oysters every day.
Susan K Mozaffari
My mother rolled a bag a saltines with rolling pen, dipped in egg and milk mixture put crackers in bag with oysters and fry in butter. 65 yrs old and they are a hit!!
Joa n Leiner
I just happened to have a bag of SEASONED CROUTONS (French Bread) on hand. Rolloled them and used for the coating. Were excellent.
I love to eat seafood especially fry oysters but unfortunately I am allergic delicious but I’ll give it a thumbs down
Kim, it is silly to give a recipe a ‘thumbs down’ because you are allergic to the main ingredient – that is not ‘rating’ the recipe.
Why are you even reading a recipe for something you can’t eat?
How does the consistency turn out ?
Crispy or soggy ?
Trying to find a way that they are crispy on the outside
I’m going to try this tonight. My only question is, if you’re using 2-3 TBSP in a cast iron skillet (my skillet of choice as well), how do you know that the temp gets to 370? I would think the oil would be too thin to get an accurate reading. Guess I’ll find out.
Use a cooking thermometer to check the temp, you can carefully tilt the pan to pool the oil. – Nancy