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Golden-Brown Fried Oysters


  • 1 pint select oysters
  • ½ tablespoon sake (rice wine)
  • ½ teaspoon salt
  • freshly ground black pepper
  • flour
  • 2 eggs, beaten
  • vegetable oil for frying

Drain oysters. Place in bowl and mix with sake; let stand about 5 minutes.

Remove and pat dry with paper towels. Sprinkle with salt and pepper. Roll in flour, shaking off excess. Dip oysters in egg and place in oil in large heavy skillet. Cook at 375° F until golden brown on each side, about 1 to 2 minutes. Drain on paper towels.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas