“Shallow fried, old time recipe from back in the day when oysters were bought by the sack and the shuckers in neighborhood bar-restaurants saved the "pearls" for all us kids. My Father's housekeeper made these for us served with classic New Orleans seafood cocktail sauce.”

Ingredients Nutrition


  1. Whisk egg until pale.
  2. Stir in sifted flour/soda/cayenne. Add salt and pepper.
  3. Whisk in enough oyster liquid to make what looks like a very thick pancake batter.
  4. Add onions.
  5. Gently stir in oysters.
  6. Check consistency; if too thin batter will spread too much once in the pan.
  7. Heat oil in pan over med-high heat. (the oil should be about 1/4 inch deep.
  8. Add batter to heated oil by the tablespoon keeping them as round as possible.
  9. Fry 3-4 minutes on each side or util golden brown and crisp.
  10. You may need to top up the oil.
  11. Drain/blot on paper towel and keep warm in oven. These are best served hot.
  12. Note: If the fritters are soggy it will be because the oil is not hot enough. Best to try a small "test" one first.
  13. If making for appetizers, add the batter by teaspoons instead of tablespoons.

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