Return to Content

Fried Oysters

Fried Oysters
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6.

Fried oysters can be tricky to make, because they so easily overcook and toughen, but Betty's are delicate and golden brown, and her secret is frying them in olive oil. Also, after rinsing the oysters, she returns them to their liquid for a while to "get them back into their own environment."


  • 2 dozen fresh oysters
  • 1/2 cup olive oil
  • 1 cup flour Black pepper to taste
  • Lemon wedges
  • Mayonnaise or tartar sauce


Shuck oysters, saving all juice. Rinse oysters to get out any pieces of shell. Strain juice and return oysters to juice until ready to fry. Cover bottom of skillet with about 1/4 inch of olive oil and heat to very hot. Gently pat oysters dry between paper towels and shake in paper bag with flour and pepper to taste. Fry in hot olive oil until golden. Drain on brown paper and serve hot with lemon wedges and mayonnaise or tartar sauce.
Updated Tuesday, November 6th, 2007

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.