Pan-Fried Oysters
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:2-4 Servings
Ingredients
- ½ cup flour
- ½ cup cornmeal
- ½ teaspoon kosher salt
- 1 teaspoon lemon pepper
- 1 pint jarred or shucked oysters, drained
- Canola oil and butter for frying
- Fresh lemon wedges to serve
- Tartar sauce to serve, optional
- 118.29ml flour
- 118.29ml cornmeal
- 2.13g kosher salt
- 4.26g lemon pepper
- 0.57L jarred or shucked oysters, drained
- Canola oil and butter for frying
- Fresh lemon wedges to serve
- Tartar sauce to serve, optional
You can now enjoy your favorite crispy seafood shack treat at home in your own kitchen. A simple cornmeal crust and not overcrowding your pan will create perfectly golden brown and briny delights.
Preparation
STEP 1
Mix flour, cornmeal, salt, and lemon pepper together in a shallow dish. Dredge oysters in mixture, completely coating.
STEP 2
Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat. Add only enough oysters to cover bottom of pan – do not crowd, or they will steam.
STEP 3
Cook for about 2 minutes on each side, taking care to not overcook. Drain on a paper towel.
STEP 4
Serve with freshly squeezed lemon juice and tartar sauce if desired.
Options
You can substitute lemon pepper with a 1/2 teaspoon of ground black pepper if preferred.