December 20, 2023

Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax

Recipe: Gabbi Peyton

Ocean-fresh oysters fried in a light herb-crumb coating are best served with a garlicky aioli dipping sauce.


  • 1 dozen fresh oysters
  • 2 eggs
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup crumbled crackers, dried breadcrumbs or panko, for dredging
  • 2 cups vegetable oil, for frying


Yield: Serves 2

Make Fried Oysters

  1. Shuck oysters, pat dry and set aside. In large bowl, beat eggs with a splashof cold water. Stir in salt and pepper.
  2. Spread cracker crumbs on shallow plate.
  3. Dip each oyster in egg mixture, shaking off any excess, then roll in crumbs to evenly coat. Set aside on baking sheet to dry for a few minutes.
  4. Heat oil in deep frying pan or Dutch oven to 350°F. In batches, carefully add coated oysters and fry until exteriors are golden brown, about 2 minutes. Make sure to let oil come up to temperature between batches.
  5. Transfer oysters to plate lined with paper towel. Serve while still warm.

Gabby Peyton


Recipe and image from Where We Ate by Gabby Peyton. ©2023 Gabby Peyton. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved