Fried Oysters
I was never an oyster fan until my 30’s when I finally developed a taste for them. My dad grills a mean oyster but my sister Dana makes the very best fried oysters! They are simple, buttery, crispy, and delicious. She serves her fried oysters with fresh lemon wedges and a cocktail sauce made of ketchup and wasabi horseradish. I usually wait to eat these beauties when I am with my sister, but I had a big craving recently, so I went ahead and made them myself. My kids, husband, and I devoured every last oyster–they were delicious!
How to Make Fried Oysters
Make the cocktail sauce by combining the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
Make the oysters by combining the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
Heat the butter and oil in a large nonstick skillet over medium-high heat.
Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly. Place into the HOT skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan. Cook until golden brown, about 2 minutes, carefully flip the oysters over and continue to cook until golden brown and crisp, about 1-2 minutes.
Remove the oysters from the pan and place them on a paper towel lined plate to drain some of the grease. Serve immediately with lemon wedges and cocktail sauce. Enjoy!
Equipment
Ingredients
Cocktail Sauce:
- ½ cup ketchup
- Wasabi horseradish to taste
Fried Oysters:
- 1½ cup plain panko crumbs
- 1 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp butter move if needed
- 2 tbsp canola oil more if needed
- 2 (10 oz) jars of small oysters, shucked
- Lemon wedges, for serving
Instructions
- Make the cocktail sauce by combining the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
- Season the panko by combining the panko seasonings with fresh parsley, garlic powder, and sea salt & freshly cracked pepper, to taste.
- Heat the butter and oil in a large nonstick skillet over medium-high heat.
- Dip the oysters, one at a time, in the panko crumbs, making sure to coat the entire oyster evenly.
- Place into the HOT nonstick skillet. Repeat with the remaining jar of oysters, making sure not to overcrowd the pan.
- Cook until golden brown, about 2 minutes, carefully flip the oysters over, and continue to cook until golden brown and crisp, about 1-2 minutes.
- Remove the oysters from the nonstick skillet and place them on a paper towel lined plate to drain some of the grease.
- Serve immediately with lemon wedges and cocktail sauce. Enjoy!
I grew up eating oysters regularly, but quite different from this…wish I could taste some of yours! They look fingerlickingly delicious, Pam.
We love oyster too much raw and straight from the shell that I have never bothered with cooking them. So cheap from the farmer’s market that we try to buy them most Saturday mornings. One day maybe I will try this recipe 🙂 Hope you are well Diane
Looks like you can make them for your sister now!
yes… I agree with Marjie… 🙂
You’re new blog theme looks wonderful! Congrats — and glad to be able to comment again. Anyway, love fried oysters! So wonderful — can never have too many. Well, I can, but I shouldn’t. 🙂 Good recipe — thanks.
This is the recipe for fried Oysters I was looking for!
So very simple but so awfully good!
These fried oysters are close to mine. Everyone loves them. The only difference is I dip one at a time in egg, bread crumbs then egg again and crumbs. “Called my DOUBLE DIP”It makes a nicer heaverier crust. DELICIOUS-followed by mu oyster shooters!!
You don’t mention cleaning the oysters…are they ready right out of the jar?
Debra,
Yes, they are clean and ready to go from the jar.
-Pam
This recipe did not work for me at all. The panko did not stick to the oysters and the finished product looked nothing like the photo above. After one batch, I dumped the whole mess and did the rest with a dip in a beaten egg before covering in panko mixture. The panko mix was very tasty, but for it to stick, it needed a medium. Also, instructions re: heat level and browning time would be helpful. I found the butter caused the oysters to burn quickly and the oil got so black and smoky I had to take it off the heat and employ a second pan halfway through. Think I’ll stick with letting a restaurant serve up my fried oysters in the future.
Mix the panko with the flour and the flour will be the medium that you need for the panko to stick to the oysters.