Fried Oyster Recipe

Drain and season

Place shucked oysters in a fine-mesh strainer over a bowl and let them drain for 5–10 minutes. Pat gently with paper towels to remove excess moisture. Transfer to a bowl and gently toss with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; set aside in the refrigerator while you assemble the breading station.

Set up three shallow dishes: In the first dish combine the 3 tbs flour and 2 tbs cornstarch. In the second dish whisk together 2 large eggs and 3 tbs whole milk until homogeneous. In the third dish combine 1 cup breadcrumbs, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Keep the three stations in order: flour, egg, breadcrumbs.

Working with one oyster at a time, dredge each oyster in the flour-cornstarch mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press the oyster into the breadcrumb mixture to coat thoroughly on all sides. Place breaded oysters on a wire rack or tray while you finish the rest. For a thicker crust, repeat the egg and breadcrumb step once more.

Pour 2 cups neutral oil into a wide, heavy skillet or sauté pan to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30 seconds. Work in batches of 4–6 oysters so the oil temperature stays steady.

Carefully add breaded oysters to the hot oil in a single layer. Fry 1.5–2.5 minutes per side until golden brown and crisp, flipping once with tongs. Transfer cooked oysters to a paper towel–lined plate or wire rack. If oil temperature drops, raise heat briefly; if it smokes, lower heat. Keep fried oysters warm on a baking sheet in a 200°F (95°C) oven while finishing remaining oysters.

While the first batch fries, combine 1 cup thinly sliced cucumber, 2 tbs rice vinegar, 1 tsp sugar, 1/4 tsp salt and 1/2 tsp sesame oil in a bowl. Toss to coat and let sit for at least 5 minutes so flavors marry and cucumbers slightly soften. Stir in 2 tbs thinly sliced scallions and 2 tbs cilantro leaves if using. Taste and adjust salt or vinegar as needed.

In a small bowl whisk together 3 tbs mayonnaise, 1 tsp sriracha, 1 tsp lemon juice and 1/2 tsp soy sauce until smooth. Adjust heat and acidity to taste. Refrigerate until serving.

Arrange warm fried oysters on a platter or individual plates alongside the cucumber salad. Spoon a small dollop of spicy mayo on each oyster or serve the sauce on the side for dipping. Garnish with additional scallions or cilantro and serve with lemon wedges for squeezing over the oysters. Season with extra salt to taste if desired.