Fried Oysters Recipe with Remoulade Sauce

Pan fried oysters encased in a crunchy, golden brown mantle. Best enjoyed right away. Serve with lemon wedges and remoulade.

5 from 2 votes

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Prep Time: 8

Cook Time: 12

Total Time: 20

Servings:

Calories: 785kcal

Author: Milena Perrine

1 to 1.5 pint shucked oysters
cooking oil as needed, must be about ½ inch deep in pan
2 eggs
½ cup beer citrusy IPAs or malt forward lagers and ales work equally well, (sub with milk for non-alcoholic option)
1 teaspoon salt
½ teaspoon 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.

In a bowl mIx together:

¼ cup finely chopped shallot (or red onion)
1 cup mayonnaise
2 tablespoon whole grain mustard
2 tablespoon finely chopped pickles (optional, but very tasty)
1 tablespoon capers
1 tbps Worcestershire sauce
1-2 tablespoon white vinegar (start with one, add to taste; you can also use lemon juice or a combination)
2 tablespoon finely chopped fresh chives or parsley or tarragon or a mix
1 teaspoon kosher salt (or to taste)