Description
Crispy and succulent fried oysters, perfect for any gathering or family dinner, embody that comforting seaside charm.
Ingredients
- 12 large fresh oysters, shucked
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, well beaten
- 20 saltine crackers, crushed into fine crumbs
- Peanut oil, for frying
- 1/2 cup mayonnaise
- 1/2 cup sweet pickle relish
- 2 tablespoons finely chopped shallot
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill, tarragon, or parsley
- Freshly ground black pepper, to taste
Instructions
- Measure and prep all ingredients. Line a sheet pan with a cooling rack.
- Place the all-purpose flour in a shallow dish. Season the flour with salt and pepper.
- Place the beaten eggs in a separate shallow dish.
- Place the finely crushed saltine crackers in another shallow dish.
- Lightly coat the oysters in the seasoned all-purpose flour, ensuring each oyster is covered.
- Then coat the oysters with the beaten eggs, letting any excess drip off.
- Transfer each coated oyster to the saltine cracker crumbs and ensure thorough coating.
- Place the coated oysters onto the prepared cooling rack. Repeat with remaining oysters and refrigerate until ready to fry.
- Heat 2-3 inches of peanut oil in a Dutch oven or heavy-bottomed pot to 375°F.
- Prepare the tartar sauce by whisking together mayonnaise, sweet pickle relish, finely chopped shallot, lemon juice, finely chopped herbs, and freshly ground black pepper. Adjust seasoning to taste.
- Once the oil is hot, fry oysters in batches for 1-2 minutes until golden brown. Drain on a wire rack.
- Serve fried oysters with tartar sauce and lemon wedges. Enjoy!
Notes
Pat the oysters dry before coating for better adherence of the breading. Experiment with spices in the flour or cracker coating for added flavor.