Fried Oysters Recipe
Make Fried Oysters Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters & Prep
Breading
Wet Coating (Egg Wash Alternative)
Frying
Finishing & Serving
Method
Oysters & Prep
- 1
Inspect and Drain
Place the shucked oysters in a fine-mesh sieve set over a bowl. Gently press to remove excess liquor, then transfer oysters to a plate. Discard overly watery oysters. Pat each oyster lightly with paper towel to remove remaining surface moisture; do not over-dry.
- 2
Marinate
In a medium bowl whisk together buttermilk, hot sauce, kosher salt (1 tsp), and black pepper (1/2 tsp). Add oysters and stir gently to coat. Cover and refrigerate for 20–30 minutes — this tenderizes and flavors the oysters and helps the breading adhere.
Breading
- 3
Mix Dry Breading
In a shallow wide dish combine flour (1 cup), cornstarch (1/2 cup), cornmeal (1/2 cup), panko (1 cup), smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1/2 tsp), cayenne (1/4 tsp), kosher salt (1 tsp), and black pepper (1/2 tsp). Whisk thoroughly to evenly distribute spices and break up any lumps in the panko.
- 4
Prepare Wet Coating
In a separate shallow bowl beat the two eggs with 2 tablespoons water until homogenous. Remove oysters from the buttermilk one at a time, letting excess drip back into the bowl, and place onto a tray.
- 5
Dredge
Working in batches of 6–8 oysters, dredge each oyster first in the flour/cornstarch mixture, shaking off excess, then dip into the egg wash, letting excess drip, and finally press into the panko mixture to fully coat. Place coated oysters on a wire rack set over a tray. For an extra-crisp double coating (optional), return the oysters to the egg wash and panko a second time.
Frying
- 6
Heat Oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5 cups for a small skillet). Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping one small breadcrumb into the oil — it should sizzle and turn golden in about 30–40 seconds.
- 7
Fry in Batches
Carefully add 6–8 breaded oysters to the hot oil without crowding. Fry for 1.5–2 minutes per side, turning once with a slotted spoon or spider, until deeply golden and crisp. Internal temperature should rise and coating should be crunchy. Adjust heat as needed to maintain 350–360°F.
- 8
Drain
Using a slotted spoon, transfer fried oysters to a wire rack set over a baking sheet (not paper towels) so they remain crisp. Immediately sprinkle with flaky sea salt (a pinch, about 1/8 tsp per small batch) and a little chopped parsley. Repeat with remaining oysters, letting oil come back up to temperature between batches.