Pan fried oysters served with sherry vinaigrette coleslaw and remoulade.
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5 from 2 votes

Pan Fried Oysters

Pan fried oysters encased in a crunchy, golden brown mantle. Best enjoyed right away. Serve with lemon wedges and remoulade.
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 785kcal
Author: CraftBeering


  • 1-1 1/2 pint shucked oysters
  • cooking oil as needed, must be about 1/2 inch deep in pan
  • 2 eggs
  • 1/2 cup beer (citrusy IPAs or malt forward lagers and ales work equally well) (sub with milk for non-alcoholic option)
  • 1 tsp salt
  • 1/2 tsp each pepper, onion powder, garlic powder, cayenne (optional)
  • 2 cups flour
  • 1 cup Panko bread crumbs
  • 1 lemon, sliced in wedges for garnish


  • Heat the oil to 370-375 F.
  • In the meantime beat eggs, beer, salt, pepper, garlic, onion powders and cayenne if using.  
  • Mix the flour and Panko bread crumbs in another bowl. 
  • Dip the oysters in the egg wash mixture and thoroughly roll them in the breading. Arrange them onto a pan sheet. 
  • Fry for about 1-2 minutes per side depending on the oysters size until they turn golden brown. Do not overcrowd the pan.
  • Briefly drain on paper towels and serve while still hot. Garnish with lemon wedges.