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Fried Oysters

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 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 gobbled up every last oyster – they were delicious!

Fried Oysters

How to Make Fried Oysters

Make the cocktail sauce. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.

Fried Oysters

Combine 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!

Fried Oysters

Fried Oysters

Fried Oysters

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main
Cuisine: American
Servings: 4
Author: For the Love of Cooking - Pam

Ingredients

  • Cocktail Sauce:
  • ½ cup ketchup
  • Wasabi horseradish to taste
  • Fried Oysters:
  • cup plain panko
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp garlic powder
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp butter move if needed
  • 1 tbsp canola oil more if needed
  • 2 10oz jars of small oysters, shucked
  • Lemon wedges

Instructions

  • Make the cocktail sauce. Combine the ketchup and wasabi horseradish together, to taste, mix well then set aside to allow flavors to mingle.
  • Combine 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!
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Recipe Rating




13 Comments

  1. I grew up eating oysters regularly, but quite different from this…wish I could taste some of yours! They look fingerlickingly delicious, Pam.

  2. 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

    1. yes… I agree with Marjie… 🙂

  3. 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.

  4. John Gates says:

    5 stars
    This is the recipe for fried Oysters I was looking for!
    So very simple but so awfully good!

  5. 4 stars
    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!!

  6. Debra Nava says:

    You don’t mention cleaning the oysters…are they ready right out of the jar?

    1. Debra,

      Yes, they are clean and ready to go from the jar.

      -Pam

  7. 1 star
    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.