Fried Oysters



  • 1 ½ C. Flour
  • 1 Egg, beaten
  • 1 C. Champagne (cheapest available works fine)
  • 1 T. Chili powder
  • 1 T. Cayenne pepper
  • A pinch Salt and pepper
  • 1 pint Local Oysters (pre-shucked)
  • 2 C. Flour
  • A few drops of oil

Mix the 1 ½ cups flour and beaten egg together. Add the champagne and seasonings. The batter should have a thick consistency and be able to coat the oysters.

Clean and rinse the oysters. Heat oil in a frying pan. I like to use a cast iron pan but it’s not necessary. I also use safflower oil because of its high smoke point. Dredge the oysters in 2 cups flower first, and then dip in the batter. Fry. Drain on cloth or paper towel.

These fried oysters pair great with Old Bay Dipping Sauce. Eat and enjoy!

Chef: Amanda Buckley


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