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.

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


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


Lemon Caper Aioli

  1. 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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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