Pan-Fried Oysters with Tangy Crème Fraîche

Photo: Romulo Yanes; Styling: Philippa Brathwaite

Place cleaned oyster shells in the oven on the lowest heat setting possible. This will keep them dry and warm, like a little heated plate for each oyster. Shopping tip: Many stores sell a poultry or seafood herb mix that contains both thyme and tarragon, so you can purchase just one package.

Yield: Serves 6 (serving size: 3 oysters)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 8.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.7g
  • Carbohydrate: 6.6g
  • Fiber: 0.2g
  • Cholesterol: 29mg
  • Iron: 2.8mg
  • Sodium: 124mg
  • Calcium: 26mg


  • 18 large, fresh oysters in shells
  • 2/3 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 2 thyme sprigs
  • 1 tarragon sprig
  • 3 tablespoons crème fraîche
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons canola oil
  • 2 1/4 teaspoons sustainable American caviar or fish roe
  • 2 teaspoons fresh thyme leaves


  1. 1. Preheat oven to 170°.
  2. 2. Carefully shuck oysters over a small, heavy saucepan. Sever oyster meat from shells; remove oysters from shells into a fine-mesh sieve set over pan, capturing oyster liquor in pan. Place oysters in a small bowl; chill. Discard top halves of shells. Scrape adductor muscle from bottom halves of shells; discard muscle. Scrub bottom halves of shells clean. Arrange bottom halves of shells on a jelly-roll pan; place in oven.
  3. 3. Add wine and next 4 ingredients (through tarragon) to saucepan with oyster liquor, and cook over medium heat for 9 minutes or until reduced to 3 tablespoons. Strain through a fine sieve lined with cheesecloth, and discard solids. Whisk crème fraîche into liquid. Keep warm.
  4. 4. Place panko in a shallow dish. Heat a small nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, and swirl to coat. Dredge 9 oysters in panko; shake off excess. Arrange coated oysters in a single layer in pan; sauté 2 minutes on each side or until golden. Remove oysters from pan, and place 1 cooked oyster in each of 9 warm shells. Keep warm. Repeat the procedure with remaining 1 tablespoon oil, 9 oysters, panko, and shells. Top each oyster with 1 1/2 teaspoons sauce and 1/8 teaspoon caviar. Sprinkle with thyme leaves; serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Fried Oysters with Tangy Crème Fraîche Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy