How to Make Fried Oysters

by Contributor ; Updated September 28, 2017

How to Make Fried Oysters. Although oysters are just fine on their own, they're also great fried. The breading gives them a crunchy texture, and the cooking removes some of their brininess. It's a great way to introduce oysters to newcomers. The breading recipe here is sufficient for about a dozen oysters.

Place the flour and bread crumbs (Japanese panko bread crumbs are the best) on separate plates.

Crack the eggs into a bowl and beat them well with a fork.

Shuck the oysters if necessary and remove them from their shells. Fresh oysters are also available pre-shucked.

Toss each oyster in the flour, coat it well, and shake off as much excess as you can.

Dip each oyster completely in the beaten egg, then roll it in the bread crumbs to coat it on all sides.

Place the breaded oysters on a plate while you heat the pan and oil. The breaded oysters will hold like this for some time, so now's a good time to clean up the breading materials.

Heat 1/4 inch of oil in a small skillet over medium heat.

Test the oil by dropping a minute pinch of flour into it. If the flour bubbles, the oil is ready. Don't let it get too hot or the oysters will burn.

Use tongs to lay each oyster in the oil without crowding the pan. Keep in mind that the oil should sizzle rapidly - this is an important step.

Cook the oysters on both sides until golden brown, about 30 seconds or less per side.

Remove and drain well on plenty of paper towels.

Serve while still hot.


  • Cajun rĂ©moulade is an excellent sauce for these (see Related eHows). Oysters are naturally salty, so it's not necessary to add any extra salt. You can add other seasonings to the bread crumbs or flour, though, like garlic powder, black or cayenne pepper, and dried thyme. For simpler fried oysters, omit the eggs and bread crumbs and simply flour them before frying. They won't be as crisp, however. Oysters can also be deep-fried. Make sure that the flour, egg and bread crumb coating completely coats the oysters. This is necessary so the breading forms a seal when the oysters are fried.

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