To fry oysters, shuck 18 to 24 small- or medium-sized oysters, and rinse them with salt water. Drain the oysters on paper towels, and dredge them in a bowl that contains 1/2 cup flour and 1/2 teaspoon of paprika. Next, dredge the floured oysters in a bowl that contains 1 beaten whole egg, and dredge them in panko bread crumbs. Fry the oysters in 1 inch of preheated vegetable oil, making sure to turn the oysters once one side browns.Continue Reading
Another recipe for frying oysters suggests dredging 24 shucked oysters in 1 cup of flour seasoned with salt and pepper. Then, dredge the oysters in a bowl of 3 beaten eggs. Finally, roll the oysters in freshly made bread crumbs. To make the bread crumbs, remove the crusts from a loaf of French bread. Cut the remaining bread into large squares, and pulse the bread in a food processor to create crumbs.
Instead of using vegetable oil, fry these oysters in 1/2 inch of preheated clarified butter in a cast iron skillet over medium-high heat. Allow the oysters to cook approximately 2 minutes on each side. To clarify butter, simmer a pound of butter in a small saucepan for 10 minutes. Allow the butter to cool, but while the butter is still liquid, strain it through a metal sieve to remove any milk solids or foam. Store clarified butter in the refrigerator for up to several weeks.Learn more about Seafood