Best 20 Fried Oysters Recipes

DEEP FRIED OYSTERS

Steps:

• Heat deep fryer to 375 degrees F (190 degrees C).
• Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

FRIED OYSTERS

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

PANKO FRIED OYSTERS FOR TWO

Steps:

• HOT SAUCE: Mix all ingredients together.
• To allow flavors to blend, refrigerate several hours.
• Hot Sauce will keep several days in the refrigerator.
• Be sure to cover it tightly.
• Line colander with two layers of paper towel.
• Rinse oysters, drain and put in colander, patting to dry.
• EGG DIP: In small bowl, add egg and milk; whisk to blend well.
• If using only egg whites, do not whisk enough to be dry/frothy.
• FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
• PANKO COATING: in a small bowl, add ingredients and mix well.
• TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
• Step 2: Place them in Flour Coating, shaking to completely coat oysters.
• Remove from Flour Mixture.
• Step 3: Repeat step 1.
• Step 4: Place them in Panko Coating bowl.
• Roll them over and get them completely coated with bread crumbs.
• With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
• Repeat Steps 1-4 until all oysters are breaded.
• Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
• This breading can be done up to 8 hours ahead.
• TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
• With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
• Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
• Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
• Remove from oil and drain on layers of paper towels.
• NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
• If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.
• Serve immediately with Hot Sauce.

DORSEY'S FRIED OYSTERS

Steps:

• Heat oil in a skillet over medium high heat to 350 degrees F (175 degrees C).
• Combine oysters, oyster juice, egg, salt, pepper and Old Bay Seasoning. Gently stir in pancake mix to make a thin batter.
• Spoon oysters one at a time into hot oil. There should be just enough batter surrounding oysters to coat them but it should not be too thick.
• Fry until golden brown on both sides. Drain and serve.

EASY, DELICIOUS FRIED OYSTERS

Steps:

• 1. Heat about 1/4" oil in deep skillet over high heat, until bubbly.
• 2. In bowl, combine flour, salt & pepper. Place bread crumbs in another bowl. Dredge oysters in flour mix, then dip into eggs. Roll in breadcrumbs.
• 3. Place about 5 oysters at a time into oil, fry for about 2 min, turning once. Drain on paper towels.

OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 425 degrees. Drain oysters and pat dry. Melt margarine in a baking pan large enough to hold the oysters in one layer.
• Combine dry ingredients on a plate or waxed paper. Dip oysters into eggs then roll in dry ingredients. Arrange in margarine in the baking pan, turning to coat well. Oven-fry for 15 minutes or until cooked through.

LOUISIANA FRIED OYSTERS

Steps:

• Combine the first 9 ingredients in a bowl and mix well.
• Add in the oysters and marinate at least 30 minutes in the fridge.
• Put the remaining ingredients in a paper bag and mix well by shaking.
• Remove the oysters from the marinade and drop in the bag.
• Shake the bag to coat the oysters and let them rest in the bag for a few minutes.
• Heat about 2" of oil in the pan to 365 degrees.
• Place the oysters in the oil leaving at least a 3/4" space between pieces (do not overcrowd them or the oysters will be soggy).
• Fry the oysters about 4 minutes or until done.
• Remove to paper towels to drain.
• After most of the oil has drained, remove to fresh paper towels.
• Make sure the oil is at least 360 degrees before adding and frying the next batch.

DEEP-FRIED OYSTERS II

Steps:

• RInse oysters and soak in fresh water. Heat deep-fryer to 375 degrees F (190 degrees C).
• Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag. Place oysters in bag and shake until well coated.
• Cook oysters 3 or 4 at a time in hot oil. Oysters will float and be golden brown when done. Drain briefly and serve warm.

CRISPY OVEN-FRIED OYSTERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• In another shallow bowl, whisk eggs.
• In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
• Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Bake at 400° for 15 minutes or until golden brown.
• Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
• Serve with oysters.
• Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

FRIED OYSTERS

Steps:

• Combine all batter ingredients in a bowl and reserve.
• Heat wok over high heat for 1 minute. Pour in peanut oil, heat to 375°F. Dip each oyster into the batter until well coated. When a wisp of white smoke appears, lower oysters into oil. Deep-fry 5 at a time until light brown, about 3 minutes. Remove oysters, place in strainer, drain over a bowl.
• Deep-fry last batch to a golden brown, about 4 minutes. Place cooked oysters back in oil for 2 minutes more so they become golden brown. During frying, always control heat. You may need to lower if oysters brown too much, or raise if they cook too slowly.

PAN FRIED OYSTERS

Steps:

• Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
• Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA

Steps:

• Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
• In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

FRIED OYSTERS

Steps:

• 1. Drain oysters and dry thoroughly between paper towels. Beat eggs and water together. Add pepper and salt to taste to crumbs.
• 2. Dip oysters in crumbs, in egg mixture and then in crumbs again.
• 3. Place in a single layer on waxed paper in a shallow pan such as a pizza pan. Place a sheet of wax paper over the top of the oysters. Chill in the refrigerator for an hour or more.
• 4. To fry, melt butter or margarine in heavy skillet - use butter or margarine because each brown more rapidly than some other fats and oils. You want to cook until slightly golden brown on each side. Try to turn only once. Do not have butter or margarine too hot or it will burn easily.

UN-FRIED, OYSTERS!

Steps:

• 1. Drain and rinse the oysters,pat dry.
• 2. In a shallow bowl blend Zatarain's , salt, and pepper.
• 3. In another bowl whisk eggs.
• 4. In a bowl mix panko, parsley, chili,garlic,onion powder,and parm.
• 5. Dredge oysters in Zatarain's,dip in eggs, then in panko mixture. Place on foil lined pan, sprayed with Pam,drizzle with olive oil.
• 6. Place in a preheated oven @ 400, bake 15 min. or until lightly brown. Serve with, cocktail sauce, or homemade tartar sauce. My husband prefers tartar sauce,recipe follows.
• 7. Tartar Sauce: 11/2 T mayo 1/2 t sweet relish 1/16t chili powder 1/8t garlic powder 1/8t onion powder 2 dashes Worcestershire sauce pinch parsley pinch white pepper salt

SOUTHERN FRIED OYSTERS

Steps:

• In a mixing bowl, add the first 3 ingredients; stir to combine.
• In another bowl, combine the egg and milk; whisk to combine.
• Dip oysters in egg mixture, then dredge in flour mixture.
• Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
• Fry oysters in oil until golden, turning once.
• Drain on paper towels and serve immediately.

BAKED OYSTERS WITH SPINACH FENNEL PURéE AND CRISP-FRIED SHALLOTS

Steps:

• In a small skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallots, stirring, until they are browned and crisp. Transfer the shallots with a slotted spoon to paper towels to drain, discarding the oil from the skillet, and sprinkle them with salt to taste. The fried shallots may be made 2 days in advance and kept wrapped in the paper towels at room temperature.
• In a kettle cook the spinach in the water clinging to the leaves with the fennel seeds, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted. In a colander drain the spinach mixture and press out the excess liquid. In a food processor purée the spinach mixture with 2 tablespoons of the butter and salt and pepper to taste and transfer the purée to a small bowl. In the small skillet cook the fennel bulb in the remaining 1 tablespoon butter over moderately low heat, stirring, until it is just tender and stir it into the spinach purée. The spinach fennel purée may be made 1 day in advance and kept, its surface covered with plastic wrap, chilled.
• Arrange the oysters in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the spinach fennel purée among them, and bake the oysters in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Top the oysters with the fried shallots, garnish them with the fennel sprigs, and arrange them on a platter filled with more of the coarse salt.
• To shuck oysters:
• Scrub the oysters thoroughly with a stiff brush under running cold water. Hold each oyster flat side up on a work surface with the hinged end away from you, insert an oyster knife between the shells at the hinged end, twisting the knife to pop open the shell, and slide the blade against the flat upper shell to cut the large muscle and free upper shell. If the shell crumbles and cannot be opened at the hinge, insert the knife between the shells at the curved end of the oyster, pry the shells open, and sever the large muscle. Break off and discard the upper shell and slide the knife under the oyster to release it from the bottom shell.

FRIED BACON-WRAPPED OYSTERS

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dredge oysters in flour mixture.
• Wrap each oyster with a bacon piece, and secure with a wooden pick.
• Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
• Heat to 350 degrees.
• Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
• Drain on paper towels and serve immediatly.

FRIED OYSTERS (CRACKER CRUMB COATING)

Steps:

• Dip oysters in egg then dredge in cracker crumbs.
• Let sit in fridge for 2 hours.
• Stir together ketchup, horseradish, and hot sauce (to taste) and chill.
• Fry oysters in 1" oil at 350F 3-4 minute until golden.
• Serve immediately with sauce.

FRIED OYSTERS

Steps:

• In a medium bowl, mix together buttermilk and 1 tablespoon Emeril's Original Essence. Add oysters and turn to coat; let stand for 5 minutes. Meanwhile, in a shallow dish, mix together masa harina, flour, and remaining tablespoon essence; set aside.
• In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
• Dredge oysters in masa harina mixture, shaking off any excess. Working in batches, carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined plate; season with salt and pepper. Serve immediately.