Basic Breaded Deep Fried Oysters

Basic Breaded Deep Fried Oysters

If you prep the oysters properly, they will be lightly crispy and delicious. Serve with lots of tartare sauce.

Ingredients: 3-4 servings

Pre-shucked oysters for cooking
300 g
Salt and pepper
to taste
Egg (large)
Cabbage (shredded)
1/6 head
Panko (use fresh if possible)
as needed
Cake flour
a small amount
Vegetable oil for deep frying
as needed


1. Put the oysters in a bowl, sprinkle with a little salt, and rub off the sliminess. Rinse in water to remove any surface impurities and drain into a colander. Pat dry with paper towels.
2. Salt and pepper the oysters, then coat with cake flour, beaten egg, and panko in that order. Be sure to coat the oysters well with flour. Squeeze the oysters gently after coating with panko.
3. Deep fry in 170°C oil until golden brown.
4. Put some shredded cabbage on a plate, add a couple of lemon wedges, and top with the fried oysters. Pour on some tartare sauce to taste.
5. Note: If you dip the oysters in a batter before coating in panko, they will come out nicer. Take a look at Recipe ID: 2458989 "Crispy Batter"
6. The batter does make the coating a bit thicker, so if you want to keep the oysters lower in fat, follow the method in Step 2.
7. See Recipe ID: 646997 for the tartare sauce.

Story Behind this Recipe

This is a family favorite that I've been making for a long time.
You can enjoy it with a tartare sauce-like mixture of mayonnaise (3 tablespoons) + grainy mustard (1 to 2 teaspoons).