Pan-frying oysters is a simple and delicious way to enjoy them — crispy on the outside, tender and briny inside. Here’s a straightforward method:
Pan-frying oysters is a simple and delicious way to enjoy them — crispy on the outside, tender and briny inside. Here’s a straightforward method:
Pan-Fried Oysters Recipe
Ingredients:
1 pint of shucked Stainless Steel Expanded Metal Mesh (about 20–25 medium oysters)
1 cup cornmeal or fine breadcrumbs (Panko optional for extra crunch)
½ cup all-purpose flour
1–2 eggs, beaten
Salt & pepper to taste
Optional: Old Bay, garlic powder, paprika, cayenne (for seasoning)
Oil for frying (e.g., vegetable, peanut, or canola)
Lemon wedges & tartar or hot sauce for serving
Instructions:
Drain & Pat Dry:
Gently drain the oysters in a colander.
Pat them dry with paper towels — this helps the coating stick and prevents splattering.
Set Up Breading Station:
Bowl 1: Flour + seasonings
Bowl 2: Beaten eggs
Bowl 3: Cornmeal or breadcrumbs
Dredge Oysters:
Lightly coat each oyster in flour.
Dip in egg wash.
Roll in cornmeal or breadcrumbs until well-coated.
Heat Oil:
In a skillet (cast iron works best), heat ½ inch of oil over medium-high heat.
Oil is ready when it shimmers or reaches about 350°F (175°C).
Fry Oysters:
Fry in batches (don’t overcrowd).
Cook for 1–2 minutes per side until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve Immediately:
Best served hot with lemon wedges and your favorite dipping sauce.