Fried Oysters Recipe
Make Fried Oysters Recipe in just 45m. 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
Coating Station
Frying & Serving
Optional Sauce (Remoulade)
Method
Oysters & Prep
- 1
Rinse and drain oysters
Place the shucked oysters in a colander and rinse lightly under cold running water to remove any grit. Drain thoroughly and pat dry with paper towels. Trim any excessively long pieces so oysters are uniform in size (about 1–1.5 inches).
- 2
Season and marinate
In a bowl combine the milk, 1 egg (reserve one for coating station), 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the oysters and gently stir to coat. Let rest 10–15 minutes in the refrigerator. Squeeze half the lemon over the oysters after finishing the marinade and reserve the other half for serving.
Breading
- 3
Make the dry mix
In a shallow bowl or rimmed plate whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 4
Prepare breadcrumbs
Place the fine breadcrumbs (panko or plain) in a separate shallow bowl. If you prefer a lighter crust, gently fold 2 tablespoons of the dry mix into the breadcrumbs to season them.
Coating Station
- 5
Set up dredge
Set up three stations left to right: 1) seasoned flour mixture, 2) egg-buttermilk wash (beat remaining egg with buttermilk), 3) seasoned breadcrumbs. This order ensures a good adhesion for the crust.
- 6
Bread the oysters
Working in batches of 6–8 oysters to avoid crowding, remove oysters from the milk mixture and let excess drip off. Dredge each oyster in the seasoned flour, shake off excess, dip into the egg-buttermilk wash, then press into the breadcrumbs to fully coat. Place breaded oysters on a wire rack set over a sheet pan. Repeat until all oysters are breaded. Chill 10 minutes to help coating adhere.
Frying & Serving
- 7
Heat the oil
Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups). Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping one small breadcrumb — it should sizzle immediately and brown in about 45–60 seconds.
- 8
Fry oysters
Carefully lower 6–8 breaded oysters into the hot oil using tongs or a slotted spoon, being careful not to overcrowd. Fry 2–3 minutes, turning once, until golden brown and crisp. Internal oysters should be hot and plump. Remove with a slotted spoon to a paper towel-lined sheet tray or wire rack to drain. Sprinkle with a pinch of salt while hot. Repeat with remaining oysters, allowing oil to return to temperature between batches.
- 9
Finish and garnish
Transfer fried oysters to a serving platter. Sprinkle chopped fresh parsley and a few dashes of hot sauce if desired. Serve immediately with lemon wedges and optional remoulade on the side.
Optional Sauce (Remoulade)
- 10
Make remoulade
While oysters rest briefly after breading (or while oil heats), whisk together mayonnaise, Dijon mustard, prepared horseradish, 1 tsp hot sauce, chopped capers, lemon juice, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.