Fried Oysters

Oxmoor House
12 appetizer servings


+ Add To Shopping List
2 (12-ounce) containers fresh Select oysters, drained
2 cups cracker crumbs
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil


Dredge oysters in cracker crumbs. Combine eggs, salt, and pepper; beat well. Dip oysters in egg; dredge in cracker crumbs. Repeat dipping and dredging procedure.

Deep fry oysters in hot oil (375°) until golden brown; drain on paper towels. Serve hot with Seafood Sauce.

Created date

February 2010