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.
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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
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Pan Fried Oysters
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Pan Fried Oysters
Pan Fried Oysters
Ingredients
- 16 ounces fresh shucked oysters (2 pints)
- 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:
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