Jan 312019

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use ramekins if you don’t have shells to serve them.

6 large Oysters, with the bottom shell cleaned and reserved

1 Egg

1 tablespoon Water

1 teaspoon Marjarom

1/2 cup Instant Potato Flakes

1/2 cup All-Purpose Flour

4 tablespoons Butter

Pat oysters dry with paper towels. Beat the egg and the water together. Add marjoram to potato flakes. Dredge the oysters first in flour, the in the egg wash and finally in the potato flakes. In a nonstick sauté pan, heat the butter until it is sizzling. Quickly add the oysters and brown the on both sides. Remove them from the pan and place the on a paper towel to drain. Transfer them to their shells and serve.


Good Cooking, Good Eating and Good Living.


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.