Yummy Fried Oysters

There’s nothing like a properly fried oyster: a shatteringly crisp golden shell giving way to a plump, briny, just-set center. The classic three-step breading is what gets you there.

Start by patting the oysters thoroughly dry. A wet oyster won’t hold its coating and will spit and spatter in the hot fat, so this step matters more than it seems.

Then it’s flour, beaten egg, and crumbs, and for an extra-thick, craggy crust, dip a second time through the egg and crumbs. Shake off any loose crumbs so they don’t burn in the oil.

Fry hot and in small batches, no more than four at a time, so the oil stays hot and the oysters crisp fast without overcooking. Crowding the pot drops the temperature and leaves you with a greasy, soft coating. Drain on paper and serve hot with plenty of tartar sauce, the way coastal seafood shacks do.

Pro Tips

• Pat the oysters very dry before breading; wet oysters won’t hold the coating and spatter in the oil.
• Double-dip through the egg and crumbs for an extra-thick, crunchy crust.
• Fry no more than four at a time so the oil stays hot and they crisp fast.
• Shake off loose crumbs before frying so they don’t burn in the fat.

Variations

• Use cornmeal or panko in place of bread crumbs for a different crunch.
• Add Old Bay or cayenne to the seasoned flour.
• Serve with rémoulade, cocktail sauce, or a squeeze of lemon instead of tartar.