Deep-Fried Oysters Recipe

I tried this recipe for scallops. It is the recipe I have been looking for. I was never satisfied with any fried scallop recipe I tried. The scallops were delicious. Thanks Christine!!!!

I've made this, turned out great! The one thing that puzzled me is "2 quarts of vegetable oil" and "five at a time." That is, frankly, a crazy huge amount of vegetable oil for such a small amount of oysters to fry at a time. You can achieve the exact same result with a pint of oil in a skillet.

Great recipe. I've made these oysters 3 times now. Easy to follow instructions or you can modify fairly simply. I followed another reviewer and mixed in Panko style bread crumbs with the regular bread crumbs. This gives the oyster an extra crunch. I served both with and without using the Panko to see if people would notice and they do notice so for me it's worth adding in the Panko crumbs. Once the oysters were finished and resting, I lightly seasoned with a combination of Goya Adobo (basically salt & garlic) and Garlic Bread Spice Blend by Gourmet Collection (basically a garlic and onion mix with some crushed peppers). Those were my additions but following the recipe exactly as written will give you great results as well.

I tried this recipe out. Instead of dipping in egg I dipped mine in Frank's Red Hot to give them a little kick. They deep fried really well and looked amazing. The Red Hot gave them a small hit of spicy and the breading was extremely crunchy and flavorful.

these fried oysters were delicious. I only used 1/2 inch of oil in the pan and flipped them after 2 minutes. I also added a few dashes of Old bay seasoning. Will save this recipe to use it again.

We loved this recipe! I did add an extra tsp of old bay and some garlic powder. My order for breading was flour, egg wash (with old bay/garlic powder in the egg wash), corn meal. I then refrigerated them for an hour which is a trick i learned to keep the breading from falling off. Thanks for the recipe!

This was great! Replaced the breadcrumbs with wheat Ritz crackers for extra crunch & added a dash of Old Bay to the flour. I don't like oysters but my husband loves them. I even ate one and enjoyed it - the breading was perfect! Will have to try to other foods!

I'm a Maryland girl. We do seasoned flour, egg, and then flour again and that's it. I tried this, and I tried a flour/cornmeal combo and I have to say I still prefer the flour, egg, flour way over the addition of heavy cornmeal or bread crumbs. I had a party at my house and did the first batch per this recipe and the second my preferred way and the second batch was 100% the winner.

I think 2 minutes is too long, try 1' 40". Also, you could substitute corn meal for the breadcrumbs. Season with either Old Bay or Slap Your Mama.

Slightly modified - I used Italian seasoned bread crumbs, Himalayan pink sea salt and grape seed oil. Light, crunchy, and magnificent!

I usually do my fried oyster's this way. I soak them for a few minute's in 2 eggs with a hint of garlic. them roll or shake them in 2 cups flr and 1 cup cup of white corn meal. Fry for 2 minutes and walla they are done the same works for scallops, now shrimp is a dif story. and very much btr. ENJOY!

Bro, my taste buds are doing backflips.

I followed the recipe and this is my completion my Guests were very amazed yes I will make again

Breadcrumbs should never be used to fry oysters. Hides the flavor. Use finely ground cornmeal.

Made with no changes and they are, we are eating them now! 😛😁👍YUM!! Thank you. I'm signing off. We have New Zealand Bluff oysters to prep,very quickly, cook at 2 mins,perfect!, and devour.. again. 😁😋.

Fantastic recipe, thanks! Real easy with ordinary ingredients. I used a Baby Fryer to deep fry them. I highly recommend this recipe.

No changes, made sure bread crumbs were fine. Ran plain crumbs through processor until fine, not dust. Excellent detail in recipe. My new friend recipe from now on

I HAD TO HAD MORE SEASONING TO RECIPE WAS NOT ENOUGH FOR MY HUSBAND.

I made it. Turned out great. I did mix some bay spice with the flour with salt and pepper.

This was a great recipe. The oysters came out very crunchy but oh so tender inside. They were almost too dark when I pulled them out so maybe a little less than 2 minutes next time. I have a new specialty!