Ingredients
Tap to tick offOyster Ingredients
- 1 Shucked Oysters
16 oz container - ¾ Cups All Purpose Flour
- 1 Egg
- 2 Tbsp Lemon Juice
or water - 2 Cups Bread Crumbs
Panko or finely crushed Bretons - ¼ Cups Butter
- ¼ Cups Vegetable Oil
Tartar Sauce
- ¼ Cups Mayonnaise
- ¼ Cups Plain Greek Yogurt
- 1 Dill Pickle
finely chopped - 1 Tbsp Lemon Juice
- 1 Tbsp Capers
- 1 Tsp Dill
dried, or 1 tbsp fresh - 1 Tsp Worcestershire
- ½ Tsp Dijon Mustard
Method
In a pot on the stove, cover the oysters with water and gently boil for 3-5 minutes. Drain and cool.
In a small bowl
- ¼ Cups Mayonnaise
- ¼ Cups Plain Greek Yogurt
- 1 Dill Pickle
finely chopped - 1 Tbsp Lemon Juice
- 1 Tbsp Capers
- 1 Tsp Dill
dried, or 1 tbsp fresh - 1 Tsp Worcestershire
- ½ Tsp Dijon Mustard
Combine ingredients and stir well until blended and creamy. Season with salt and pepper to taste. For the best flavour, cover and store in the fridge for 30 min.
- 1 Shucked Oysters
16 oz container - ¾ Cups All Purpose Flour
- 1 Egg
- 2 Tbsp Lemon Juice
or water - 2 Cups Bread Crumbs
Panko or finely crushed Bretons - ¼ Cups Butter
- ¼ Cups Vegetable Oil
In separate bowls, dredge the parboiled oysters in the flour. Shake off the excess. Next, dip into the egg mixture and then roll in the cracker crumbs. Place it on a plate until all oysters are coated and ready to cook.
In a pan
- ¼ Cups Butter
- ¼ Cups Vegetable Oil
In a large non-stick frying pan, over medium heat, melt the butter with the oil. Cook the coated oysters until they are a nice rich brown and turn to brown the other side. Serve hot, with tartar sauce on the side.
If you would like to freeze for future use, follow the recipe to parboil and coat the oysters. Line a metal cookie sheet with waxed paper or plastic food wrap. Place breaded oysters in a single layer on the cookie sheet then freeze. After they are well frozen, they can be bagged for storing.
Can cook from frozen; set at room temperature 15 min before cooking, then brown and serve.