Oysters have been used as food for thousands of years. Native Americans first harvested them in what is now the US. Commercial oyster production in the states reached its peak between 1880 and 1910 when the country produced up to 160 million pounds of oysters annually. Sustainable practices were eventually established to prevent overharvesting, reducing that total to about a quarter. Premium whole oysters are mainly harvested off the coast of New England and Virginia as well as in the Pacific Northwest. Oysters—often served with lemon, cocktail sauce, and/or melted butter—are enjoyed raw, roasted, fried, grilled, and steamed.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Oil, as needed for deep-frying
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 12 oz shucked oysters, drained
- 2 eggs, lightly beaten
- ¾ cup fine dry breadcrumbs
Directions
- Heat oil to 375°F in deep fryer or heavy saucepan.
- Whisk together flour, salt, and pepper in a shallow dish.
- Pour breadcrumbs onto a plate.
- Dredge each oyster in the flour mixture, dip it in the beaten eggs, and then roll it in breadcrumbs until coated.
- Place five of the battered oysters in the hot oil and let cook about 2 minutes or until golden brown.
- Transfer oysters to paper towel to remove excess oil.
- Repeat steps five and six until all the oysters have been fried.
- Serve immediately with optional dipping sauce such as remoulade or cocktail sauce.
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