Pan Fried Oysters
Ingredients
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 3 tbsp parsley dried
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp lemon pepper
- 2 tbsp oil
- 2 tbsp butter
- 1 1/2 pints oysters (18 to 20)
Step-by-Step Instructions
- Drain the oysters.
- To make the breading, mix all dry ingredients (flour, cornmeal, salt, parsley, garlic powder, onion powder, and lemon pepper) in a medium bowl.
- Coat the oysters in the breading and set aside for a few minutes on a paper towel.
- Meanwhile, heat the oil and butter in a nonstick frying pan over medium heat. Careful, the butter may have a tendency to burn, so watch the oysters closely.
- Brown the oysters on one side for 3-4 minutes, then turn to brown on the other side for another 3-4 minutes until golden and cooked through. Serve warm with shrimp remoulade sauce or your favorite sauce, or enjoy plain with a twist of lemon. Great flavor, easy recipe! Pairs perfectly with hush puppies.
Common Problems and Solutions
Q: Why is my breading falling off?
A: Make sure to drain the oysters well and let them sit in the breading for a few minutes before cooking. This helps the coating adhere better.
Q: How do I keep the butter from burning?
A: Use medium heat and watch the pan closely. The oil helps raise the smoke point of the butter. If the butter starts to brown too quickly, reduce the heat slightly.
Q: How do I know when the oysters are done?
A: They should be golden brown on both sides and their edges will start to curl slightly. Don't overcook—oysters cook quickly, usually 3-4 minutes per side.
Tips and Techniques
Don’t overcrowd the pan—fry oysters in batches if needed so they brown evenly instead of steaming. Let the breaded oysters rest for a few minutes before frying to help the coating stick.
Ingredient Substitutions
- yellow cornmeal: white cornmeal or panko breadcrumbs
- butter: all oil (4 tbsp total)
- fresh oysters: canned oysters, well-drained
Equipment Needed
- nonstick frying pan or cast iron skillet
- paper towels for draining
- medium mixing bowl
Historical Context
In Louisiana, oysters have been a staple since Native American times. Pan-frying became popular as a home-cooking alternative to deep-fried oysters, using less oil while still achieving that signature crispy exterior.
