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U.S. Department of Health and Human Services


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Vibrio Vulnificus Health Education Kit - Fried Oysters (recipe)

This document also available in Spanish (Español)

Serves 4


16 eachoysters, shuckedplate of fried oysters
2 cupsvegetables
Salt and pepper to taste
For the batter:
½ cupflour plus ¼ cup for dusting
½ teaspoonbaking powder
¼ teaspooncayenne pepper
¼ teaspoonblack pepper
¼ teaspoonsalt
For the dipping sauce:
½ cupmayonnaise
2 tablespoonslemon juice
1 tablespoontapatio sauce


  1. Purchase oysters from a reputable vendor. Make sure they are completely closed shut. If an oyster shell is open discard.
  2. Clean oysters thoroughly with water and scrub them with a brush so they are free of sand or dirt.
  3. Shuck the oysters with a knife and rinse oyster thoroughly with water to clean any sand or dirt.
  4. Season oysters with ¼ cup of flour seasoned with salt and pepper. Dust the oysters in the flour mixture and refrigerate until ready to use.
  5. For the batter mix ½ cup of flour, the baking powder, cayenne pepper, black pepper and salt in a medium bowl. Gradually add the water to the dry mixture to form the batter.
  6. In a two-quart saucepan add the oil and bring to a medium heat.
  7. Dip the dusted oysters into the batter and slowly fry them in the hot oil for 3 minutes or until golden brown and the internal temperature reaches 180 degrees.
  8. Place the fried oysters on a plate lined with paper towels so it absorbs the excess oil. Keep the oysters hot.
  9. For the dipping sauce, add all ingredients in a small bowl and whisk until well combined.
  10. Arrange 4 fried oysters per plate with some of the dipping sauce. Serve hot.