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Pan-Fried Oysters

These pan-fried oysters are almost as delicious as deep-fried oysters, but not quite as intimidating for someone who is not adept at deep-frying.

Image of Pan-Fried Oysters

50 g/2 oz plain flour
50 g/2 oz dry breadcrumbs
2.5 ml/ teaspoon salt
2.5 ml/ teaspoon black pepper
2.5 ml/ teaspoon cayenne
1.5 ml/ teaspoon dried thyme
2 eggs, lightly beaten
30 ml/2 tablespoons milk
2 dozen fresh oysters, shelled
Butter for frying


Serves: 4


Combine the flour, breadcrumbs, salt, pepper, cayenne and thyme. In another bowl, combine the eggs and milk.

Pat the oysters dry with kitchen paper. Quickly dip the oysters in the crumb mixture, then in the egg mixture, then again in the crumbs.

In a frying pan, melt 30-45 ml/2-3 tablespoons butter. Fry some oysters in a single layer until lightly browned on one side, then turn over and cook until other side is lightly browned. Remove from the frying pan and keep warm while you fry the remaining oysters. Add a little more butter to the frying pan and fry next batch. Continue until all the oysters are fried. Serve the oysters with lemon wedges and Cocktail Sauce.

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