Crispy Pan Fried Oysters With Lemon Caper Aioli
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
32 mins
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Servings
4
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Calories
479 kcal
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Course
Main Course, Appetizer, Condiments, Dinner
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Cuisine
International, Canadian
Crispy Pan Fried Oysters With Lemon Caper Aioli
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This will serve 4 as a main course or more if served as an appetizer. I like to serve mine with some greens for freshness and some pickled red onions for extra acid and crunch. Alternatively, pop these crispy oysters into a soft squishy bun, add the aioli and garnish with shredded lettuce or cabbage as a po'boy sandwich.
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Ingredients
Lemon Caper Aioli
- 1 tablespoon shallot, finely chopped
- 1 tablespoon capers, roughly chopped
- 2 tablespoon lemon juice
- ½ c mayonnaise
- 4-6 dashes Tobasco Or other hot sauce
- Optional Add In: 1 teaspoon Togarashi Spice Or Chili Powder
Crispy Pan Fried Oysters
- 1 pint shucked oysters
- 1 leeve saltine crackers, crushed About 2 cups before being crushed
- 3 eggs
- ¾ c flour
- 1 teaspoon salt
- ½ teaspoon Pepper, Finely Ground
- Optional Add In: 1 teaspoon Togarashi Spice Or Chili Powder
- vegetable oil for frying
Instructions
Lemon Caper Aioli
- Mix together all aioli ingredients before preparing oysters so the flavours can meld. This can be made ahead up to 2 days.
Crispy Pan Fried Oysters
- Pour oysters into a colander to drain while you set up 3 shallow bowls in a row. In first bowl, mix together flour, salt, pepper and optional add in ingredients if using. In second bowl, add eggs and beat until frothy.In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
- Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated.
- Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer. They can be quite close together.
- Fry until golden on one side (4-5 minutes) and then flip and repeat on second side. Adjust heat as need so that they will cook through without browning too fast.
- Garnish with mixed greens and pickled onions if desired and serve with the aioli.
Notes
- *Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
45g
(15%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
15g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
139mg
(46%)
Sodium
1149mg
(48%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
203IU
(4%)
Vitamin C
3mg
(3%)
Calcium
40mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 139mg | 46% |
| Sodium | 1149mg | 48% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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