Fried Oysters

Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins


6 to 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes
Chill: 2 Hours


1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 1/2 cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
1/8 teaspoon hot sauce (optional)
Canola oil


Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.


Kathleen Wissinger, McGaheysville, Virginia,

December 1999