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    Home » Recipe » Crispy Fried Oysters With Lemon Caper Aioli

    Crispy Fried Oysters With Lemon Caper Aioli

    Published: Feb 27, 2019 · Modified: Feb 6, 2023 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The Best Way To Cook Oysters

    Oysters are plentiful here on Vancouver Island, farmed in our cold clean ocean as well as growing wild on many beaches. I love fresh small oysters raw, I was a young adult when I first tried raw oysters and was immediately hooked. When I get the larger beach oysters though, I love the crispy fried oysters like my dad made for us growing up. Dad would make a big pan full of breaded oysters and we would devour them with Kraft tartar sauce which is still my favourite store bought tartar sauce for it's nice tangy flavour and creamy texture . (If you love oysters, you may also like my Miso Baked Oysters (aka Motoyaki) or my Oyster Stew recipe)

    Crispy Pan Fried Oysters
    Crispy Pan Fried Oysters

    Oysters Are A Superfood You Can Forage Right On The Beach

    Oysters are incredibly healthy, low in fat and calories, high in protein and minerals, especially zinc, magnesium and iron. I often imagine if I lived 100 years ago, they would have been a huge source of food security in the winter. I usually buy my oysters locally, but I also forage for them occasionally as they are one of the easiest types of seafood to harvest. They are usually just laying on the beach or stuck on rocks and can be freed with a tap from a large rock held in your hand (I am sure that's not the proper way but it works!) If you go foraging, make sure you check to make sure there are no red tide warnings. (Red tide in shellfish is toxic to humans)

    How To Shuck Oysters

    To shuck them, hold them firmly in your hand, cupped side down, with the hinged side (pointier end) away from your hand. With your other hand, insert the oyster shucker right into the pointy hinged part and then twist gently until it lets go and starts to open. Gently slide the shucker along the upper part of the shell to free the muscle and then lift the top shell off. Here's a quick tutorial from America's Test Kitchen.

    Pacific Raw Oysters From British Columbia
    Pacific Raw Oysters From British Columbia

    When buying them at the store, it is handy to buy the shucked oysters if you are going to pan fry them. If eating them raw or barbecuing them , buy live oysters in their shells and shuck right before eating or put unopened oysters right on the barbecue and they will self steam open. (If you are pregnant or have a compromised immune system, you should not eat raw oysters.)

    Crispiest Pan Fried Oysters With Lemon Caper Dipping Sauce
    Crispiest Pan Fried Oysters With Lemon Caper Dipping Sauce

    Step By Step Photos

    Crushed Saltines or Soda Crackers Are Crispy Coating For Oysters
    Crushed Saltines or Soda Crackers Are Crispy Coating For Oysters
    Crispy Crunchy Coating For Frying Oysters
    Crispy Crunchy Coating For Frying Oysters
    Pan Frying Oysters From Vancouver Island
    Pan Frying Oysters From Vancouver Island
    Crispy Pan Fried Oysters
    Crispy Pan Fried Oysters

    The Crispiest Fried Oysters

    In my humble opinion, the main requirement for fried oysters besides being very fresh, is that the oysters are crispy on the outside, like REALLY crispy! I have experimented with various techniques and recipes and believe the method below achieves the crispiest crust without having to deep fry. These are simple and easy and the whole recipe including sauce and frying time takes under 40 minutes. I usually enjoy these as a main course with a salad but it's also fun to stuff them into squishy soft buns with the aioli or mayo and some shredded lettuce or cabbage.

    Thick Tangy Lemon Caper Aioli or Mayo For Dipping Seafood
    Thick Tangy Lemon Caper Aioli or Mayo For Dipping Seafood

    Lemon Caper Aioli (Tartar Sauce)

    Now that I'm an adult I prefer to make my own "tartar" sauce or other flavourful mayo or aioli for my oysters. My dipping sauce needs to have good acidity, a touch of spice and some texture from finely chopped shallots or capers. I vary the flavours often, sometimes more lemon, sometimes more spice and sometimes a little asian with togarashi spice. This sauce is mayo based and I like to use Hellman's olive oil mayo to add to the fruity flavour.

    Do you prefer raw or cooked oysters? If cooked, do you like them pan fried or do you have another favourite recipe? (You can check out my Christmas classic recipe, Oyster Stew here)

    Bon Appetit, friends!

    ox Sabrina

    Perfectly Crispy Pan Fried Oysters With Aioli And Pickled Onions

    Crispy Pan Fried Oysters With Lemon Caper Aioli

    This will serve 4 as a main course or more if served as an appetizer.  I like to serve mine with some greens for freshness and some pickled red onions for extra acid and crunch.  Alternatively, pop these crispy oysters into a soft squishy bun, add the aioli and garnish with shredded lettuce or cabbage as a po'boy sandwich.
    5 from 8 votes
    Print Pin Rate
    Course: Appetizer, Condiment, Dinner, Dip, Main Course, Seafood
    Cuisine: canadian, seafood, West Coast
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 32 minutes
    Servings: 4
    Calories: 479kcal
    Author: Sabrina Currie

    Ingredients

    Lemon Caper Aioli

    • 1 tablespoon Shallot, Finely Chopped
    • 1 tablespoon Capers, Roughly Chopped
    • 2 tablespoon Lemon Juice
    • ½ c Mayonnaise
    • 4-6 dashes Tobasco Or other hot sauce
    • Optional Add In: 1 teaspoon Togarashi Spice Or Chili Powder

    Crispy Pan Fried Oysters

    • 1 pint Shucked Oysters
    • 1 sleeve Saltine Crackers, Crushed About 2 cups before being crushed
    • 3 Eggs
    • ¾ c Flour
    • 1 teaspoon Salt
    • ½ teaspoon Pepper, Finely Ground
    • Optional Add In: 1 teaspoon Togarashi Spice Or Chili Powder
    • Vegetable Oil For Frying

    Instructions

    Lemon Caper Aioli

    • Mix together all aioli ingredients before preparing oysters so the flavours can meld.  This can be made ahead up to 2 days.

    Crispy Pan Fried Oysters

    • Pour oysters into a colander to drain while you set up 3 shallow bowls in a row.  
      In first bowl, mix together flour, salt, pepper and optional add in ingredients if using. 
      In second bowl, add eggs and beat until frothy.
      In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
    • Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated. 
    • Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer.  They can be quite close together.  
    • Fry until golden on one side (4-5 minutes) and then flip and repeat on second side.  Adjust heat as need so that they will cook through without browning too fast.
    • Garnish with mixed greens and pickled onions if desired and serve with the aioli.

    Notes

    *Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.

    Nutrition

    Calories: 479kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 1149mg | Potassium: 164mg | Fiber: 2g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
    Perfectly Crispy Pan Fried Oysters With Aioli And Pickled Onions
    Perfectly Crispy Pan Fried Oysters With Aioli And Pickled Onions
    Super Crispy Pan Fried Oysters With Lemon Caper Aioli (Mayo)
    Super Crispy Pan Fried Oysters With Lemon Caper Aioli (Mayo)
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Boshra

      February 27, 2019 at 1:48 pm

      5 stars
      This looks scrumptious! I have to try it.
      Thanks for sharing...

      Reply
      • SabCurrie

        February 27, 2019 at 2:07 pm

        Aw thanks Boshra! I hope you enjoy it 😊

        Reply
    2. Kelly | Foodtasia

      March 13, 2019 at 7:18 am

      5 stars
      These look so perfectly crispy and wonderful! Growing up in the Midwest , oysters weren't so common. I've never summoned up enough courage to eat one raw! I would love these pan fried ones though! And your aioli sounds amazing!

      Reply
      • SabCurrie

        March 13, 2019 at 3:20 pm

        Thank you Kelly! I hope you get a chance to try it. As for raw oysters, I think they’re worth trying at least once, just make sure they are small ones your first time. Another tip, squeeze some lemon on them a few minutes before eating and they will form up a bit.
        Cheers!

        Reply
    3. Colleen

      May 27, 2019 at 2:18 pm

      5 stars
      I love oysters and also love to eat them raw. But pan fried is a delicious way to eat them too. Your recipe makes me want to go get some oysters asap!

      Reply
      • SabCurrie

        May 28, 2019 at 1:17 pm

        Thanks Colleen, for your kind words. I also love them raw, such a naturally delicious food!

        Reply
    4. Joss

      May 28, 2019 at 1:06 pm

      5 stars
      This is a fantastic appetizer!

      Reply
      • SabCurrie

        May 28, 2019 at 2:07 pm

        Thanks Joss! I agree, and so easy too 🙂

        Reply
    5. Lisa

      May 28, 2019 at 5:55 pm

      5 stars
      Love oysters...and definitely cooked and not raw! These look amazing...and your recipe is making me believe I could try making these!

      Reply
      • SabCurrie

        May 28, 2019 at 7:05 pm

        Thanks Lisa! You’ve gotta try them, super easy with a crispy outside 😛

        Reply
    6. Elaine

      May 29, 2019 at 9:28 am

      5 stars
      You're so right--oysters fresh picked from the beach are the BEST! Love that you've used the West Coast tradition of saltines for the crunchy coating! A beautiful recipe!

      Reply
      • SabCurrie

        May 29, 2019 at 2:12 pm

        Thank you so much Elaine 🙂

        Reply
    7. Leanne | Crumb Top Baking

      May 29, 2019 at 11:31 am

      5 stars
      I’ve never tried oysters because I can’t get past the raw part. But these crispy pan fried oysters!? I could totally get on board with them!! They look down right crunchy and delicious! I would absolutely stuff them in a taco or add them to a salad!

      Reply
      • SabCurrie

        May 29, 2019 at 2:13 pm

        Oooh, in a taco would be brilliant, thanks for the idea Leanne! I’ve often had them as a burger too. I hope you try some oysters soon, they’re truly one of my top 10 favourite foods.

        Reply
    8. Dawn - Girl Heart Food

      May 30, 2019 at 4:30 am

      5 stars
      Oysters are definitely not something I eat a lot of, but I think if they looked as good as these I'd eat every day! Love how golden brown and crispy they look and that sauce sounds so so yummy..bet it would be delicious on other things too.

      Reply
      • SabCurrie

        May 30, 2019 at 8:51 am

        Thanks Dawn! I personally highly recommend them but I may be a bit biased 😉 As a west coaster, I really love fresh seafood 💛

        Reply
    9. Terri

      June 03, 2019 at 8:13 pm

      5 stars
      Every time I read your posts I'm sooo jealous I don't live in your land! Foraging for oysters - OMG awesome! In land-locked AB there is only berry foraging - no seafood. And I love that you added capers - those little guys are my fave!

      Reply
      • SabCurrie

        June 04, 2019 at 2:33 pm

        Thanks Terri! Aren’t capers the best? Little bursts of flavour 🙂

        Reply
    10. Lisa

      December 19, 2019 at 1:41 pm

      5 stars
      I LOVE oysters that are crisp on the outside and soft on the inside! These look amazing! I think I could actually make these...thanks so much for posting the recipe!

      Reply
      • SabCurrie

        December 30, 2019 at 8:36 pm

        Thank you for your kind words Lisa! Enjoy 🙂

        Reply
    11. Terri

      December 22, 2019 at 6:58 pm

      5 stars
      These look incredibly delicious and I soo wish I could get fresh oysters here!

      Reply
      • SabCurrie

        December 22, 2019 at 6:58 pm

        Oysters are such a delicious and sustainable treat 🙂 thanks for reading!

        Reply
    12. Margaret Morton

      December 16, 2020 at 7:12 pm

      Great recipe for fried oysters and your aioli to accompany them is way better than any tartar sauce I’ve ever had or made.

      Reply
      • SabCurrie

        December 16, 2020 at 7:34 pm

        Wow, thank you so much Margaret. I truly appreciate you taking the time to let me know 🙂

        Reply

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