Dad’s Pride-of-Mobile Fried Oysters for #SundaySupper
My dad’s fried oysters are like no one else’s. It’s some sort of alchemy the way his oysters turn out so tender, velvety, and golden–as if conjured rather than fried. I get this goodness just once a year now, in December, when my husband, son, and I visit my hometown of Mobile, Alabama. The ingredients for Dad’s fried oyster recipe couldn’t be simpler. Just cornmeal, eggs, salt, pepper and shucked oysters.  There’s parsley in my oysters but not in Dad’s. He would want me to say that. He’d also want me to say that the “Pride-of-Mobile” title was all my idea, that everyone down there fries oysters the same way. (Hence, the title.)
I have watched my father fry oysters for breakfast–always for breakfast–for 40-plus years. I was usually the one in the kitchen with him because he needed someone to gather and prep ingredients and to listen to and heed his admonishments. Get the oil hot but not smoking. We wouldn’t want to burn the house down. Keep the frying pan handle pointed away from you. Dry the oysters on paper towels before bathing them in the egg. Careful now. Putting wet oysters in hot oil will cause spattering and popping. 
When I’m home, I still help Dad in the kitchen. He cautions and directs.  I listen and do. And try to avoid catastrophe. 
So Dad, I made these oysters by myself, in a month with no “R” in the spelling, and have lived to write about it. Thanks for teaching me to appreciate good seafood and to cook it properly–and without burning the house down. Happy Father’s Day!
Dad in his kitchen.
Dad’s Pride-of-Mobile Fried Oysters (Serves 3)
16 ounces fresh shucked oysters, divided
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon cracked pepper
1 sprig parsley, minced (optional)
1 cup whole-grain cornmeal 
Grapeseed or canola oil
Sprig of “Purple Ruffles” basil for garnishing (optional)

  1. Place oysters on clean dish towel or on several paper towels. Place another clean dish towel or paper towels on top of oysters and pat very gently to remove moisture.
  2. Place drained oysters in beaten egg. Using your fingers or silicon tongs, turn oysters over to coat both sides.
  3. Remove oysters from beaten egg and place on a clean cutting board or plate. Season oysters with salt and pepper on both sides.
  4. Pour cornmeal into a resealable, gallon-sized plastic bag. Add minced parsley to cornmeal and shake to evenly distribute the parsley. Place half the oysters in the bag and seal. Invert and manipulate bag to coat the oysters–avoid shaking the bag vigorously, which could tear the oysters.
  5. Heat 1-inch of grapeseed or canola  oil in a 10-inch skillet. Place half the oysters in hot oil and fry them for 50 seconds to one minute per side until golden brown. 
  6. Place fried oysters on paper towels to drain for a minute. Fry the remaining oysters and drain on paper towels.
  7. Plate oysters, garnish with basil, and serve plain or with condiments.
This post is part of a Father’s Day tribute by bloggers in the #SundaySupper group. For more father-and-food memories and recipes, click on the links below. If you’re interested in participating in posting for #SundaySupper, check out the group on Facebook and on Twitter.
Father’s Day Brunch:
Dad’s Favorite Soup, Salads and Bread:
Father’s Day Favorite Mains:
Dad’s Sweet Tooth:
Wine Pairings for Father’s Day ENOFYLZ
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    • says

      Hi Tora (such a nice name)! Oysters are a good way to add seafood to your diet as they are easy to cook and–and most U.S. Oysters are a sustainable choice. Go for it! Thanks, too, for becoming one of my fabulous followers!

  1. says

    I was introduced to oysters in Turkey, where they are breaded and fried as well. My Turkish-born husband would go to the islands just outside of Istanbul w/ his classmates after school and on weekends, have a beer and some oysters…. YUMMMMMMM

  2. says

    I grew up with a dad who loved seafood. He was from the east so it’s something we had often. My daughter is allergic so we never make. This made me seriously nostalgic.

  3. says

    Yum we love oysters. These look fantastic. I’ve always been intimidated by making it at home. It seems super easy to make it this way. Any objections with getting them fresh already shucked? I am reading a nice book by Mark Kurlanski on oysters. Specifically how they were popular in the New York area in the 17th century. It is a historic view of the colonization and its relationship with the swampy areas around Manhattan, Long Island and parts of New Jersy. Very interesting read.

    • says

      Hey Heguiberto!

      So what’s the name of the book you’re reading? I’m interested! I have no objections to buying fresh oysters that are already shucked. That’s how I buy them as well.



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