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Fried Oysters

Fried Oysters

I was never an oyster fan until my 30’s when I finally developed a taste for them. My dad grills a mean oyster but my sister Dana makes the very best fried oysters! They are simple, buttery, crispy, and delicious. She serves her fried oysters with fresh lemon wedges and a cocktail sauce made of ketchup and wasabi horseradish. I usually wait to eat these beauties when I am with my sister, but I had a big craving recently, so I went ahead and made them myself. My kids, husband, and I devoured every last oyster–they were delicious!

Fried Oysters

How to Make Fried Oysters

Make the cocktail sauce by combining the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.

Fried Oysters

Make the oysters by combining the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.

Heat the butter and oil in a large nonstick skillet over medium-high heat.

Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Place into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes, carefully flip the oysters over and continue to cook until golden brown and crisp, about 1-2 minutes.

Remove the oysters from the pan and place them on a paper towel lined plate to drain some of the grease. Serve immediately with lemon wedges and cocktail sauce. Enjoy!

Fried Oysters

Fried Oysters

Fried Oysters

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer, Main
Cuisine: American
Servings: 4
Author: For the Love of Cooking - Pam

Ingredients

Cocktail Sauce:

  • ½ cup ketchup
  • Wasabi horseradish to taste

Fried Oysters:

  • cup plain panko crumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp garlic powder
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp butter move if needed
  • 2 tbsp canola oil more if needed
  • 2 (10 oz) jars of small oysters, shucked
  • Lemon wedges, for serving

Instructions

  • Make the cocktail sauce by combining the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
  • Season the panko by combining the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
  • Heat the butter and oil in a large nonstick skillet over medium-high heat.
  • Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly.
  • Place into the HOT nonstick skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan.
  • Cook until golden brown, about 2 minutes, carefully flip the oysters over, and continue to cook until golden brown and crisp, about 1-2 minutes.
  • Remove the oysters from the nonstick skillet and place them on a paper towel lined plate to drain some of the grease.
  • Serve immediately with lemon wedges and cocktail sauce. Enjoy!
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Recipe Rating




13 Comments

  1. We love oyster too much raw and straight from the shell that I have never bothered with cooking them. So cheap from the farmer’s market that we try to buy them most Saturday mornings. One day maybe I will try this recipe 🙂 Hope you are well Diane

  2. You’re new blog theme looks wonderful! Congrats — and glad to be able to comment again. Anyway, love fried oysters! So wonderful — can never have too many. Well, I can, but I shouldn’t. 🙂 Good recipe — thanks.

  3. 4 stars
    These fried oysters are close to mine. Everyone loves them. The only difference is I dip one at a time in egg, bread crumbs then egg again and crumbs. “Called my DOUBLE DIP”It makes a nicer heaverier crust. DELICIOUS-followed by mu oyster shooters!!

  4. 1 star
    This recipe did not work for me at all. The panko did not stick to the oysters and the finished product looked nothing like the photo above. After one batch, I dumped the whole mess and did the rest with a dip in a beaten egg before covering in panko mixture. The panko mix was very tasty, but for it to stick, it needed a medium. Also, instructions re: heat level and browning time would be helpful. I found the butter caused the oysters to burn quickly and the oil got so black and smoky I had to take it off the heat and employ a second pan halfway through. Think I’ll stick with letting a restaurant serve up my fried oysters in the future.