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
Breading and coating
Finishing & frying
Method
Oysters
Pat the shucked oysters dry on paper towels to remove excess moisture. Season gently with 1/4 tsp fine sea salt, 1/8 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Let sit while you prepare the breading (5 minutes).
Breading and coating
Prepare dry mix
In a shallow bowl or plate combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/4 tsp fine salt, and 1/8 tsp black pepper. Whisk to combine.
Prepare wet mix
In a second shallow bowl beat 1 large egg with 2 tablespoons milk (or water) until homogenous.
In a third shallow bowl combine 3/4 cup panko breadcrumbs and 1/4 cup fine dry breadcrumbs (if using). If you prefer a spicier crust, you can add a pinch more paprika or a light dusting of cayenne.
One oyster at a time: dredge each seasoned oyster in the flour/cornstarch mix, shaking off excess; dip into the beaten egg mixture; then press into the breadcrumb mix until well coated. Place finished oysters on a plate and let rest 5 minutes so coating adheres.
Finishing & frying
Heat 1 cup neutral oil in a heavy skillet or frying pan over medium-high heat. Heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–12 seconds. If you don't have a thermometer, maintain a medium-high flame so the oil is hot but not smoking.
When oil is ready, carefully add the breaded oysters in a single layer without crowding the pan (cook in two batches if necessary). Fry each side about 1 to 1 1/2 minutes per side, turning once with tongs, until golden brown and crisp. Internal oysters will be just cooked through and edges will be slightly firm.
If using, add 1 tablespoon unsalted butter to the pan near the end of the second batch to baste the oysters for added flavor. Remove oysters to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light pinch of salt if desired.
Serve the five fried oysters hot with lemon wedges, a sprinkle of chopped fresh parsley, and hot sauce or tartar sauce on the side.