Fanny Bay Oyster Fry
Shucked oysters in a cornmeal crust, fried fast and served with lemon and tartar sauce.
🇨🇦Canada· British Columbia
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Heavy frying pan
- •Oyster knife
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 19 g
- carbs
- 28 g
- protein
- 20 g
- calories
- 360
Instructions
- 1
Drain the shucked oysters thoroughly on paper towel.
- 2
Mix the cornmeal, flour, salt and cayenne in a shallow dish.
- 3
Dip each oyster in the egg, then coat in the cornmeal mixture.
- 4
Heat the oil until it shimmers.
- 5
Fry the oysters in batches for 90 seconds a side until golden and just firm.
- 6
Drain, salt lightly and serve immediately with lemon.
Chef's tips
Drain the oysters properly — surface liquid makes the coating slide off in the pan.
Ingredient substitutions
- cornmeal → panko breadcrumbs for a lighter crust
Storage
Eat immediately.
Common mistakes to avoid
- •Overcooking until rubbery
- •Crowding the pan
Serving suggestions
Serve with tartar sauce and lemon, or in a sandwich
Cooked Fanny Bay Oyster Fry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
