Pan-Fried Oysters can be the #1 crowd-pleaser at your next gathering or the perfect appetizer for your meal at home. While raw oysters are hit-or-miss with many seafood lovers, fried oysters combine the taste of the ocean with the convenience and universality of finger foods. Personally, fried oysters are one of my favorite appetizer and snack dishes (although in small batches of course because of its fried nature!). It’s very simple to make at home, so skip the marked-up prices at your local oyster-serving restaurant, and enjoy this dish at home!
Like hundreds of other fried foods, fried oysters by themselves can start to feel a little heavy after a handful. By adding minari watercress and green onion to the fried oysters will bring a balance of lighter, refreshing flavors.
- 10 oz Farm Fresh Raised Oysters
- 2 Eggs
- 1/2 Corn Flour
- 1/2 tbsp Cooking Wine
- 2 cup Minari Watercress, Chopped
- 1 cup green Onions, Chopped
- Cooking oil, to taste
- Sea Salt to Taste
- Break the eggs and prepare egg wash in a bowl.
- Add a dash of sea salt and cooking wine, and give it a gentle whisk.
- Dip and clean the oysters in a bowl of saltwater, and then sprinkle a little more salt to season.
- Dust the oysters with some cornflour so they absorb the moisture.
- Heat up a skillet, and pan-fry the oysters in some olive oil for a couple of minutes.
- When the oysters are cooked, drizzle a little more oil and then pour the egg wash over it.
- Using a pair of wooden chopsticks, gently fluff the ingredients.
- Finally, add the minari watercress and green onions, and mix the ingredients.
- Remove from heat and serve.
Looking for other side dishes? Add a touch of sweetness to your next meal with my traditional Korean Glazed Sweet Potatoes. This 5-ingredient recipe is super easy to follow and provides a rich, sweet potato side.