Pan Fried Oysters use a simple prep and panko coating to easily fry up these favorite shellfish nuggets in minutes.
Pan Fried Oysters
By Sue Lau | Palatable Pastime
Pan Fried Oysters is my recipe of the day with the blogging group Fish Friday Foodies. We post together on the third Friday of the month on various recipe topics involving seafood.
Jump to Recipe~Print Recipe
Today we are sharing favorite recipes for Seasonal Fish and Seafood. Since oyster season is in full swing, I thought I would share another recipe for them.
This particular recipe uses a panko coating to ensure a very crispy exterior.
Oysters are a Southern low country classic, and whether served up simply fried, or tucked away inside of a French bread Po’ Boy, they are sure to please.
Fish Friday
- A Day in the Life on the Farm: Bay Scallop Chowder
- Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni
- Palatable Pastime: Pan Fried Oysters
- Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
- Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli
>
Pan Fried Oysters
You Might Also Like:
Redneck Oysters Rockefeller
Classic Antoine’s style NOLA Oysters Rockefeller using pre-shucked oysters and no shells make an easy appetizer for entertaining.
Breaded Oyster Po’ Boys
Breaded Oyster Po’ Boys are a Cajun favorite of fried oysters stacked on toasted French bread with all the fixin’s.
Oyster and Corn Chowder
Oyster and Corn Chowder can be made easily with ready-to-use shucked oysters and is hearty and warming for a chilly day.
Fried Oyster Po’ Boys
Fried Oyster Po’ Boys are a New Orleans classic and make delicious and casual sandwiches for Lent or any time you’re in the mood.
Cajun Fish Fry Coating
Cajun fish fry coating made from scratch envelops your fried fish fillets and other foods with savory spicy crunch.
Pan Fried Oysters
Pan Fried Oysters
Ingredients
- 16 ounces fresh shucked oysters 1 pint
- salt and black pepper
- 1/4 cup egg white
- 1 cup all-purpose flour
- 1/4 cup Cajun seasoning
- 2 cups panko bread crumbs
- cooking oil
- lemon slices
- Dipping sauce your choice of seafood cocktail, remoulade, or tartar
Instructions
- Heat oil 2-3" deep in selected frying pan to 350F, provided it does not fill the pan more than halfway with oil.
- Place oysters in warm salted water to rinse in case there are any bits of shell or sand.
- Blot dry on paper toweling and season with salt and pepper.
- Stir Cajun seasoning into flour in a bowl. In another bowl lace the beaten egg whites, and the panko in a third.
- Dredge the oysters first in the flour mix, then with egg white, then with panko.
- Fry in the oil for a few minutes or until golden brown and drain.
- Serve hot with lemon wedges and dipping sauce.
Notes
Nutrition
Make Your Own Seafood Dipping Sauces:
Join my recipe group on Facebook for more recipes from blogger friends around the world!
I love oysters, unfortunately I am the only one in the house who does so unless I’m entertaining I only get them when we go out.
Look at all those amazing oysters. Fried is my favorite way of ordering them.
16 oz is one pint, nor two.
Typo, thanks for pointing it out.