Total Time
55mins
Prep 40 mins
Cook 15 mins

This is the oyster breading recipe I use in my restaurant. I use these for the basis of many recipes. As I live close to the ocean and one of the largest producers of oysters in North America is 15 min from me I feel ok about buying the oysters from them. This recipe uses fresh shucked oysters. The oysters are breaded then frozen raw and can be cooked from raw without thawing. I use this base for making oyster burgers which I will also post.

Ingredients Nutrition

Directions

  1. Whisk water and eggs in bowl until light in colour.
  2. Mix bread crumbs salt and pepper in a flat dish.
  3. Place oysters on 6 paper towels and then pat dry with another 6 paper towels.
  4. Line a cookie tray with wax paper and make room in your freezer for the tray to sit level.
  5. Dip oysters in egg and then dredge in the bread crumb mixture.
  6. Set oysters on cookie tray and freeze.
  7. Move frozen oysters to a sealable container and keep in freezer.
  8. When you want a pan fried oyster, heat a frying pan with a tight fitting lid to medium heat and add 2 tbsp margarine. Take out as many as you want, place in the pan and let brown for 3 minute Flip the oysters, turn up the heat to high, pour in 2 tbsp water and cover with the lid. Fry for 4 minute Take off the lid (the heat from the steam will cook the oysters) Their should be a cloud of steam when you take off the lid. The oysters will now be soft. Cook for another 3 min on each side.
  9. Serve with tartar sauce and lemons.
Most Helpful

why are we adding water and creating steam for a "pan fried" oyster?

WorldWanderer December 24, 2006