Pan fried oysters with flour

Fried oysters are a Southern seafood staple. Long before the creation of fried oysters, oysters were considered a poor man’s food because they were so abundant in the waters off the East Coast of the United States.

They were first breaded and fried in the Western Hemisphere in the mid-19th century and have since been upgraded with a crispy, crunchy cracker crust.

This recipe is pretty straightforward, especially if you’re not new to frying.

But, as always, here are a few tips to help get you to crispy, briny oyster goodness:

—Rinse the oysters very well. Canned oysters come in a thick liquid that isn’t necessary for frying, so be sure to drain them and give them a thorough rinse before using.

How to pan fry oysters without breading

You can discard the liquid or save and freeze it to thicken seafood stock.

—Pat the oysters super-dry. Excess liquid will make the breading process a gluey mess and the frying process an oil-popping nightmare.

After rinsing, pat the oysters dry between layers of paper towels to remove extra moisture.

—Chill the oysters before frying. Anything breaded and fried

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