- 10 Minutes
- 20 Minutes
- 4 - 6
Looking for a new seafood dish to try out this spring? This Maryland inspired pan fried oyster entrée will give you a taste of the Chesapeake Bay.
- Clean the oysters, then pat very dry.
- Whisk the eggs, whole milk, 1/2 tsp. of salt, and 1/2 tsp. pepper together in a medium bowl.
- In a separate large bowl, whisk the flour, bread crumbs, 1/2 tsp. salt, 1/2 tsp. pepper, and cayenne together. Set both bowls near the stove to easily transfer oysters from the bowls to the stove top.
- Fill a large frying pan with 1/2” of vegetable oil. Turn the heat under the pan to medium-high, or until a breadcrumb sizzles when dropped inside the oil.
- Working in small batches, first coat the dried oysters in the flour and bread crumb mixture. Transfer the oysters to the wet ingredients to coat them, then transfer back to the bread crumb mixture to coat a final time.
- Carefully transfer the breaded oysters into the oil, frying about 2-3 minutes per side until gold-en brown.
- Remove fried oysters from the oil once they are browned and crispy, and set them on a plate lined with paper towels to drain any excess oil. Repeat until all oysters are done.
- Serve fried oysters hot with tartar sauce or cocktail sauce for dipping!