Best Pan Fried Oysters Recipes

PAN FRIED OYSTERS

Steps:

• Heat the oil to 370-375 F.
• In the meantime beat eggs, beer, salt, pepper, garlic, onion powders and cayenne if using.
• Mix the flour and Panko bread crumbs in another bowl.
• Dip the oysters in the egg wash mixture and thoroughly roll them in the breading. Arrange them onto a pan sheet.
• Fry for about 1-2 minutes per side depending on the oysters size until they turn golden brown. Do not overcrowd the pan.
• Briefly drain on paper towels and serve while still hot. Garnish with lemon wedges.

PAN FRIED OYSTERS

Steps:

• Mix dry ingredients.
• Dredge oysters in this and let sit on paper 5 minutes.
• Heat oil and butter until sizzling hot.
• Add oysters.
• Brown lightly 30-40 seconds on each side.
• Serve immediately with lemon juice or tartar sauce.

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

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.

FRIED OYSTERS

Steps:

• Drain the oysters. Spread the cornmeal evenly on a paper towel. Add the salt, pepper and cayenne to taste. Dredge the oysters one at a time, placing each dredged oyster in a colander. Shake off the excess cornmeal.
• Heat oil in a cast-iron skillet or other deep skillet over medium-high heat until it reaches 350 degrees. You can also check by sprinkling some of the cornmeal in the pan and seeing if it spins and dances in the oil.
• Meanwhile, mix the mayonnaise, chives and lemon juice until smooth in a small bowl. Arrange the lettuce ''canoes'' on a large serving platter and top each with a dollop of chive mayonnaise. Set aside in the refrigerator.
• Test the oil by gently dropping (or lower in with a slotted spoon) an oyster into it. If it bubbles and rises to the top, add 3 or 4 more oysters. If not, remove the oyster, wait and try again. If you add too many oysters at once, you will lower the temperature of the oil, and the oysters will neither brown nor become crisp. Remove the light brown oysters with a slotted spoon or tongs to paper towels to drain.
• To serve, arrange a fried oyster on top of mayonnaise on the Romaine canoes. Serve immediately.

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.

BUTTER-FRIED OYSTERS

Steps:

• Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
• Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
• Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
• Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.

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.