Oysters, you either love them or hate them, there is no in-between, but we believe our Crunchy Deep Fried Oysters with Cocktail Sauce will coax you into the lovers’ camp. Now we’re not going to kid you and say that our fried oysters taste like fried chicken –they don’t. But your holiday guests won’t complain as they gobble ups the seafood appetizer.
We believe they taste even better.
For this recipe, you will need: fresh select oysters, egg, club soda, flour, black pepper, garlic powder, cayenne pepper, panko breadcrumbs, Italian seasoning, ketchup, cocktail sauce, fresh lemon juice, Worcestershire sauce, hot sauce.
What fried oysters are
Each oyster is a tasty briny morsel that is panko-coated and deep fried into a delicious crusty bite. You can pop them in your mouth as is or dunk them, like we do, in our tangy, spicy cocktail sauce.
They are an elegant seafood appetizer, or they can be a crunchy treat at a Super Bowl Sunday party.
Set them out on an appetizer tray and they are gone!!
Did you know there are oyster connoisseurs? I didn’t either.
I knew there were serious wine connoisseurs but I thought an oyster was an oyster.
Saying oysters are just oysters to anyone who takes their oysters seriously is dangerous. They’ll most certainly start lecturing on sweetness, meatiness, metallic, salinity, iodine and even copper.
What? Copper? Does copper have a taste?
I’m confused enough with what wine connoisseurs find in a sip of wine.
Oysters take on the taste of their surrounding
Apparently, these little guys take on the “flavor” of the water they live in.
They are amazing creatures. Our Gulf oysters are completely wild making the incredible journey from egg to adult an almost one-in-a-million journey.
They grow in their armored shell fortresses with their luxurious smooth, pearl-like surfaces as their living space until they are harvested with tongs.
How to eat oysters
As an elegant appetizer for a special occasion.
Usually, we eat our oysters on saltine crackers with fresh lemon, hot sauce, and horseradish.
We had some oysters left over, so the next day we decided to coat them in panko crumbs and make deep fried oysters.
Oh, my!! They were so delicious we just had to share this recipe.
Crunchy Deep Fried Oysters with Cocktail Sauce is an easy recipe to make and this recipe is perfect as a seafood appetizer or even for an Oyster Po’Boy filling.
If you’re a bit timid about trying oysters raw or roasted, try them as fried oysters.You won’t be disappointed.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
You may need…
We are a firm believer in using peanut oil when we fry. Not only does it fry anything beautifully, it doesn’t get that “off” taste you find with many fried foods. Also, peanut oil can also be reused a lot without any loss in quality.
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Crunchy Deep Fried Oysters Recipe
These deep fried oysters are so good you won’t be able to stop munching on them. Serve them to your family and guests and you’ll have a hard time keeping up with the supply. Yes! They are that good. A perfect seafood appetizer to serve during the holidays and equally good to serve during game watching.
If you like this recipe please give it a 5-star rating.
Crunchy Deep Fried Oysters With Cocktail Sauce
CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE
- 8 oz oysters fresh select (about 12)
- EGG DIP
- 1 egg large
- 1 tbsp club soda
- FLOUR COATING
- 1/3 cup flour all-purpose
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper optional
- PANKO COATING
- 3/4 cup panko breadcrumbs more if needed
- 1/2 tsp Italian seasoning
- COCKTAIL SAUCE
- 1 cup ketchup
- 1/2 cup cocktail sauce
- 1/4 cup prepared horseradish
- 2 tsp lemon juice fresh
- 1/2 tsp Worcestershire sauce
- 1/4 tsp black pepper freshly ground
- 1/2 tsp hot sauce
- peanut oil for frying
- TO PREPARE THE OYSTERS: 1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry. 2. EGG DIP: In a small bowl, add egg and club soda. 3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well. 4. PANKO COATING: In a small bowl, add ingredients and mix well.
- TO BREAD OYSTERS: 1. Dip 2 to 3 oysters in egg wash, letting any excess drain off. 2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture. 3. Dip the oysters again in the egg wash and let excess drain off. 4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray. 5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.
- TO FRY OYSTERS: 1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil. 2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes). 3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches. 4. Serve immediately with cocktail sauce.
- CLASSIC COCKTAIL SAUCE: 1. Combine all of the sauce ingredients together. 2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.
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