Description
Crispy fried oysters, seasoned to perfection, served with a homemade tartar sauce that enhances every flavorful bite.
Ingredients
- 12 large fresh oysters, shucked
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, well beaten
- 20 saltine crackers, crushed into fine crumbs
- Peanut oil, for frying
- 1/2 cup mayonnaise (for tartar sauce)
- 1/2 cup sweet pickle relish (for tartar sauce)
- 2 tablespoons finely chopped shallot (for tartar sauce)
- 1 tablespoon freshly squeezed lemon juice, plus more to taste (for tartar sauce)
- 1 tablespoon finely chopped fresh dill, tarragon or parsley (for tartar sauce)
- Freshly ground black pepper, to taste (for tartar sauce)
Instructions
- Measure and prep all ingredients. Line a sheet pan with a cooling rack.
- Place the all-purpose flour in a shallow dish. Season the flour with salt and pepper.
- Place the beaten eggs in a separate shallow dish.
- Place the finely crushed saltine crackers in another shallow dish.
- Lightly coat the oysters in the seasoned all-purpose flour, ensuring that each oyster is covered.
- Then coat the oysters with the beaten eggs, letting any excess drip off.
- Transfer each coated oyster to the saltine cracker crumbs and make sure to thoroughly coat them.
- Place the coated oysters onto the prepared cooling rack. Repeat the process with the remaining oysters. Transfer the oysters to the refrigerator until ready to fry.
- Fill a Dutch oven or heavy-bottomed pot with 2-3 inches of peanut oil. Heat the oil to 375°F.
- While the oil comes to temperature, prepare the tartar sauce by whisking together the mayonnaise, sweet pickle relish, finely chopped shallot, lemon juice, finely chopped herbs, and freshly ground black pepper. Taste and adjust seasoning as desired.
- Once the oil is hot, fry the oysters in batches until golden brown, about 1-2 minutes, depending on their size.
- Drain the fried oysters on the prepared wire rack.
- Serve the fried oysters paired with the tartar sauce and lemon wedges on the side. Enjoy!
Notes
For best results, monitor oil temperature closely to avoid sogginess and ensure a crispy texture.
