Fried Oysters with Tartar Sauce

Fried Oysters with Tartar Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:50 Total Time


Add all
  • 24

    oysters in their shells, washed

  • 1 cup
    (250 mL)

    pita bread

  • 1/4 cup
    (60 mL)


  • 2


  • 1/4 cup
    (60 mL)

    15 % cream

  • peanut oil for frying

  • 1/2 cup
    (125 mL)

    tartar sauce

  • Salt and pepper to taste

  • garnish lemon slices


Poach the shelled oysters in their juice. Drain and cool in the refrigerator in a slightly damp cloth for about 20 minutes.

In a deep fryer, preheat the peanut oil to 350°F / 180°C. Mix the breadcrumbs and the chives.

Dip the oysters in a mixture of beaten eggs, cream, salt and pepper. Coat the oysters with breadcrumbs and let stand for 5 minutes.

Deep fry for 3 minutes or until the oysters are golden.

Drain the oysters in absorbent paper towelling and serve with tartar sauce and lemon slices.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007