Recipe by Christine
"This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too."
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vegetable oil for deep frying
ground black pepper
shucked oysters, drained
eggs, lightly beaten
fine bread crumbs
I tried this recipe for scallops. It is the recipe I have been looking for. I was never satisfied with any fried scallop recipe I tried. The scallops were delicious. Thanks Christine!!!!
The batter was just too thick for us. We prefer the cornmeal/flour mixture with no egg rather just using the juice of the oysters to make the breading stick. The key to keeping the breading from falling off is to make sure your oil is hot enough. I use an electric skillet to regulate the heat of the oil.
Very delicious and easy, though a lot of the breading was leftover. Others might like to have more than 12 ounces of oysters for this recipe.
Great recipe! I usually chill the prepared oysters for a few hours before frying. Seems to make the oysters more crunchy.
This was great! Replaced the breadcrumbs with wheat Ritz crackers for extra crunch & added a dash of Old Bay to the flour. I don't like oysters but my husband loves them. I even ate one and enjoyed it - the breading was perfect! Will have to try to other foods!
I used this recipe for shrimp. It was wonderful! It isn't often you can find a recipe that will please a family of 6, but this one did.
This recipe was very helpful. Though I used flour instead of crumbs they turned out great.
These were delicious! I haven't had fried oyster in about 20 years. I was young then and they kind of grossed me out. Now that I am older, and I had worked up the nerve to try them again I couldn't find a good recipe until now. Thanks so much.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Fried Oysters
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 431
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