Crispy Pan Fried Oysters With Lemon Caper Aioli
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 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
Description
The recipe starts by preparing the lemon caper aioli, blending finely chopped shallots, rough-chopped capers, lemon juice, mayonnaise, Tabasco sauce, and optional togarashi or chili powder to taste. This sauce can be made ahead to allow flavors to meld.
For the oysters, they are first drained and then coated sequentially in a seasoned flour mixture, beaten eggs, and crushed saltine crackers, which provide a coarse, crispy coating distinct from traditional breadcrumbs. The coated oysters are pan fried in a thin layer of vegetable oil over medium heat until golden brown on both sides, ensuring a crunchy exterior and juicy oyster inside.
This preparation makes a great appetizer or snack with a contrast of textures and flavors: the seafood’s brininess, the crunchy coating, and the creamy, zesty aioli.
Leftover oysters can be refrigerated and reheated in a dry frying pan to maintain crispness.
Ingredients
Lemon Caper Aioli
- 1 tablespoon shallot finely chopped
- 1 tablespoon capers roughly chopped
- 2 tablespoon lemon juice
- ½ c mayonnaise
- 4-6 dashes Tabasco sauce Or other hot sauce
- togarashi spice optional add in, or chili powder
Crispy Pan Fried Oysters
- 1 pint oysters shucked
- 1 leeve saltine crackers About 2 cups before being crushed, crushed
- 3 egg
- ¾ c flour
- 1 teaspoon salt
- ½ teaspoon black pepper finely ground
- togarashi spice optional add in, 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
- Make the lemon caper aioli ahead up to 2 days to allow flavors to develop.
- Keep leftover fried oysters refrigerated up to 2 days; reheat in a dry pan to restore crispness.
- Crush saltine crackers finely by hand or with a heavy glass for even coating.
- Adjust frying heat as needed to cook oysters through without burning the coating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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