Fried Oysters Recipe (2024)

FAQs

What is the best way to fry oysters? ›

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.

But, as always, here are a few tips to help get you to crispy, briny oyster goodness: —Rinse the oysters very well. Canned oysters come in a thick liquid that isn't necessary for frying, so be sure to drain them and give them a thorough rinse before using.

Choose an oil with a high smoking point, like vegetable, peanut, or canola oil. Our recipe with a cornmeal coating makes these fried oysters super crispy, and the recipe is a great template for you to add to and experiment with other seasonings.

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.

Steaming is one of the simplest and quickest cooking methods for oysters, needing just a few minutes for them to cook through using this moist-heat technique. The gentle steam allows the briny oysters to cook while keeping their natural juices and flavors intact. All you need is a pot with a steamer basket.

Overcooked oysters (especially oysters in the shell) can definitely get dry and burned, and overboiling an oyster can cause them to puff up, break apart, and lose too much flavor... but in our experience, undercooked oysters are the rubbery ones.

Why? If you pack the pan with too much meat the oil cools too much and that equals soggy oysters (not good). Timing: Cook them about 4 minutes. I watch the bubbling to judge the doneness, I don't time it.

Fried oysters are already delicious, but cooking them in olive oil and seasoning them with classic Mediterranean herbs and spices takes them to the next level. The briny taste of the oysters pairs perfectly with the bright acidity of lemon juice, red wine vinegar, and garlic.

Before frying the oysters, it is important to shuck them and remove any shell fragments. Once shucked, rinse the oysters under cold water to ensure they are clean. You can also soak them in milk or buttermilk for about 30 minutes to help reduce their brininess and add some extra flavor.

On an oyster, the green stain on the shell or on the gills of the animal is phytoplankton – this is the food they are currently munching on. More food generally means a more tasty oyster… Never eaten phytoplankton… now is your chance!

How to cook oysters on the stove top? ›

Heat the butter and oil in a skillet. Roll the oysters in the egg and crackers crumbs and sprinkle with salt and pepper. Saute the oysters, turning once, until golden brown. Sprinkle the parsley or paprika on top and garnish with lemon.

With fresh oysters, you don't want to mask the flavor of the meat, and with more complex preparations, you sometimes run the risk of doing that. Lemon juice is an easy way to amplify the flavor of the oyster, without compromising the taste of the "merroir" -- the water profile of the place where the oyster is grown.

Before you're ready to eat, let your oysters sit in a small bowl of icy water for 10 or so minutes. You'll notice sand and other debris will fall to the bottom of the water. Remove the oysters and discard the water. With a hard bristled brush, scrub the outside of the oyster.

Clams and oysters also differ in their taste and culinary uses. Clams tend to have a mild, sweet, and briny flavor, while their meat tends to be soft and lean. They also work well in chowders, pasta, fried dishes, and more. Oysters have a much stronger briny, salty taste.

You'll want a ¼ cup of salt per 4 cups of water. Step 3: Plunge the oysters into the saltwater bath and refrigerate them for 1 hour. The oysters will filter the cold water, purging any sand they may have in the process.