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Fried Oysters

Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins
Prep time 20 mins
Cook time 20 mins
Chill time 2 hrs
Yield 6 to 8 servings


  • 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

How to Make It

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

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

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

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