Fried Oysters Recipe

In a blender or food processor combine mayonnaise, Greek yogurt, parsley, chives, tarragon (if using), anchovy, minced garlic, lemon juice and vinegar.

Blend briefly to combine, then stream in the olive oil while blending until dressing is smooth but still slightly textured. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper; adjust lemon or vinegar if needed for brightness.

Transfer dressing to a bowl or jar and refrigerate while you prepare oysters. Dressing can be made up to 24 hours ahead.

Prep oysters

Place drained shucked oysters on a paper-towel-lined tray and blot gently to remove excess moisture. Keep chilled until ready to dredge.

Set up dredging station

In three shallow bowls or rimmed plates place: 1) flour mixed with 1 tsp kosher salt, 1/2 tsp black pepper and 1/8 tsp cayenne; 2) whisked eggs with milk and remaining 1 tsp kosher salt; 3) mixture of cornmeal and panko breadcrumbs with remaining 1/8 tsp cayenne. Stir each to combine.

Heat a heavy skillet (cast-iron or stainless) over medium-high heat and add enough oil to come about 1/2 inch up the side (about 1 to 1 1/2 cups depending on pan). Heat oil until it reaches 350–360°F (175–180°C) or until a small pinch of flour sizzles and browns steadily.

Working in small batches (do not overcrowd), dredge each oyster first in seasoned flour, shaking off excess, then dip into the egg-milk wash, allowing excess to drip off, and finally press into the cornmeal-panko mixture to coat thoroughly.

Carefully add coated oysters to hot oil and fry until golden brown and crisp, about 1.5–2 minutes per side. Use a slotted spoon or spider to turn if necessary. Cook times vary with oyster size—do not overcook to avoid rubbery texture.

Remove fried oysters to a wire rack set over a sheet pan or paper towels. Lightly season with flaky salt. Keep warm in a low oven (200°F / 95°C) if frying remaining batches.

Repeat until all oysters are cooked. If oil temperature drops, increase heat and let oil return to 350°F before continuing.

Toss arugula with 1 tsp olive oil and 1/4 tsp sea salt just to lightly dress and season. Divide arugula among 4 plates (or serve family-style on a platter).

Place 6 fried oysters atop each portion of arugula (or arrange on platter). Spoon 1 to 1 1/2 tablespoons Green Goddess dressing over each portion of oysters or serve dressing on the side for dipping.

Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately so oysters remain crisp.