Buttery Fried Oysters

Oxmoor House
10 to 12 appetizer servings


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2 (12-ounce) containers Select oysters, drained
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
3 cups soft breadcrumbs
1/2 cup butter


Rinse oysters thoroughly in cold water; pat dry, and sprinkle with salt and pepper. Dip oysters in egg, and dredge in breadcrumbs. Repeat dipping and dredging procedure to coat oysters well.

Melt butter in a skillet over medium heat; add oysters and cook until golden brown, turning once. Drain well on paper towels. Serve hot.

Created date

February 2010