Fried Oysters With Dill Tartar Sauce

five fresh, open oysters from the west coast of Ireland


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

oysters from the west coast of Ireland

Fried Oysters With Dill Tartar Sauce

The trick to cooking great oysters is to buy them at their best and avoid overcooking.  Buy oysters with tightly closed and unbroken shells.  Refrigerate live oysters covered with a moist cloth in an open container for 1 to 2 days. 


1 Quart Oysters

1 Teaspoon Onion Powder

2 Tablespoons Milk

2 Eggs

1 Cup Fine Cracker Crumbs

3 Tablespoons Chopped Fresh Parsley

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Vegetable Oil For Frying

Lemon Wedges

Drain oysters.  Combine eggs, milk, and onion powder in a medium-size bowl.  In a separate medium-size bowl combine cracker crumbs and parsley. Dip the oysters in the egg mixture, then the cracker crumbs.  Heat the oil to 375° in a large-size sauté pan.  Fry the oysters until golden brown.  Serve with lemon wedges and tartar sauce.  Serves 4

Dill Tartar Sauce


1 Cup Mayonnaise

1/4 Cup Snipped Fresh Dill

2 Tablespoons Fresh Lemon Juice

2 Tablespoons Pickle Relish

2 Tablespoons Capers

Combine all of the ingredients in a small-size bowl and place into fridge for at least 1 hour before serving.  Serve with oysters or other seafood.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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