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Fried Oysters
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Fried Oysters

Course Appetizer
Servings 2 servings
Author Gabby Peyton, author of Where We Ate: A Field Guide to Canada's Restaurants, Past and Present

Ingredients

  • 1 dozen fresh oysters
  • 2 eggs
  • ½ tsp (2 ml) kosher salt
  • ¼ tsp (1 ml) freshly ground black pepper
  • 1 cup (250 ml) crumbled crackers, dried breadcrumbs, or panko, for dredging
  • Vegetable oil for frying (about 2 cups/500 ml)

Instructions

  • Shuck the oysters, pat them dry and set aside.
  • In a large bowl, beat the eggs with a splash of cold water. Stir in the salt and pepper.
  • Spread the cracker crumbs on a shallow plate.
  • Dip each oyster in the egg mixture, shaking off any excess, then roll in the crumbs to evenly coat. Set aside on a baking sheet to dry for a few minutes.
  • Heat the oil in a deep frying pan or Dutch oven to 350°F (175°C). In batches, carefully add the coated oysters and fry until the exteriors are golden brown, about 2 minutes. Make sure to let the oil come up to temperature between batches.
  • Transfer the oysters to a plate lined with paper towel to drain. Serve while still warm.

Notes

Excerpted from Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present by Gabby Peyton. Copyright © 2023 Gabby Peyton. Recipe photography credits: Gabby Peyton. Published in Canada by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.