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Crispy Pan Fried Oysters With Lemon Caper Aioli
5 from 27 votes

Crispy Pan Fried Oysters With Lemon Caper Aioli

These Crispy Pan Fried Oysters are coated in seasoned flour, egg wash, and crushed saltine crackers before frying to golden perfection in vegetable oil. Paired with a tangy lemon caper aioli made from mayonnaise, capers, shallots, lemon juice, and hot sauce, the dish offers a balance of crunchy, rich, and bright flavors. The oysters remain tender inside with a crisp, flavorful crust.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 4
Calories: 479 kcal
Course: Main Course, Appetizer, Condiments, Dinner
Cuisine: International, Canadian

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
    Cup of Yum
  1. 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
  1. 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)
  2. 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. 
  3. 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.  
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 479

% 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.