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.