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Crispy Fried Oysters With Lemon Caper Aioli

February 27, 2019 by SabCurrie 24 Comments

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

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 4 votes
Print Pin Rate
Course: Appetizer, Condiment, Dinner, Dip, Main Course, Seafood
Cuisine: canadian, seafood, West Coast
Keyword: Aioli, Caper, Crispy, Fanny Bay Oysters, Fried Oysters, Oysters, Sustainable Seafood, Tartar Sauce, Vancouver Island
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Author: Sabrina Currie

Ingredients

Lemon Caper Aioli

  • 1 tbsp Shallot, Finely Chopped
  • 1 tbsp Capers, Roughly Chopped
  • 2 tbsp Lemon Juice
  • 1/2 c Mayonnaise
  • 4-6 dashes Tobasco Or other hot sauce
  • Optional Add In: 1 tsp 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
  • 3/4 c Flour
  • 1 tsp Salt
  • 1/2 tsp Pepper, Finely Ground
  • Optional Add In: 1 tsp 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.
    Thick Tangy Lemon Caper Aioli or Mayo For Dipping Seafood

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)
    Crushed Saltines or Soda Crackers Are Crispy Coating For Oysters
  • 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. 
    Crispy Crunchy Coating For Frying Oysters
  • 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.  
    Pan Frying Oysters From Vancouver Island
  • 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.
    Crispy Pan Fried Oysters
  • Garnish with mixed greens and pickled onions if desired and serve with the aioli.
    *Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.
    Crispiest Pan Fried Oysters With Lemon Caper Dipping Sauce
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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Related

Filed Under: Foraging, Recipe, Vancouver Island Tagged With: aioli, capers, Crispy, dipping sauce, easy recipe, fried oysters, lemon, Oceanwise, Oysters, pacific, Pan fried, pnw, quick, Sustainable Living, Sustainable seafood, Vancouver Island, West Coast

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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 3, 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 4, 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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