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Crispy Pan-Fried Oysters


  • 1 pint freshly shucked oysters
  • ½ teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 cup self-rising flour
  • vegetable oil for frying

Drain liquid from the oysters and pat dry.

Add ¼-inch of oil to a skillet and heat to medium-high. While oil is heating, combine flour and salt in a shallow dish, set aside.

In a bowl, whisk together egg and milk. Add oysters to egg mixture and lightly toss. Remove oysters from egg mixture, draining excess. Dredge oysters in flour, shaking off excess. Pan-fry oysters in small batches for about 1 to 2 minutes per side. Use a slotted spoon to transfer oysters to a platter lined with paper towels.

Contributed by: Vanda Lewis


Oyster shells can be returned to several recycling centers along the coast and at the Orange County Recycling Center.  They can be used to build new oyster reefs as oyster spat will settle on shells.

Erika Young, Coastal and Marine Education Specialist