Chinese🐟 Seafood

Fried Oysters

Name: Fried Oysters
Total time: 30 min
Cuisine: Chinese
Ingredients: 16 piece Fresh oysters; 2 tbsp Cornstarch; 4 tbsp All-purpose flour; ½ tsp Baking powder; 1 tsp Garlic salt; 1 tbsp Fish sauce; 1 tsp Ground black pepper; 4½ tbsp Water; 1 tbsp Oil; 10 fl oz Oil for frying; ~¼ heads Cabbage

⏱ 30 min

A Cantonese-style deep-fried oyster dish featuring fresh oysters coated in a specially seasoned wet batter and double-fried to achieve a crispy exterior while preserving the buttery texture and delicate oyster flavor.

Adapted from a video by Made With Lau

🦪 How a Chinese chef makes Fried Oysters (酥炸生蠔)!

Watch on YouTube

Ingredients

Fresh oysters16 piece
Cornstarch2 tbsp
All-purpose flour4 tbsp
Baking powder½ tsp
Garlic salt1 tsp
Fish sauce1 tbsp
Ground black pepper1 tsp
Water4½ tbsp
Oil1 tbsp
Oil for frying10 fl oz
Cabbage~¼ headsest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Gently mix the oysters with cornstarch twice, which helps remove impurities from their surface—the starch will turn dark. Rinse thoroughly with clean water, repeating this process two to three times until the water runs clear.
2
After cleaning, carefully drain the oysters and gently remove each one individually using a paper towel to prevent them from breaking.
3
Prepare the batter by mixing 4 tablespoons of flour with 1.5 tablespoons of cornstarch to achieve an even texture. Add 0.5 teaspoon of baking powder to make the batter lighter and fluffier when fried.
4
Season the dry mixture with 1 teaspoon of garlic salt, 1 tablespoon of fish sauce, and 1 teaspoon of ground black pepper.
5
Gradually add 4.5 tablespoons of water, stirring until the batter becomes smooth and flows easily like milk. Adjust water as needed to achieve the right consistency.
6
Thinly slice the cabbage and pull the slices apart by hand. Place on a paper towel to drain excess oil, then arrange on the serving plate as a bed for the oysters.
7
Soak the cleaned oysters in water for about 30 minutes to help the batter adhere properly.
8
Pat the oysters dry by sandwiching them between two paper towels to prevent the oil from splattering during frying.
9
Stir 1 tablespoon of oil into the batter, allowing the flour and baking powder to combine fully for a thicker consistency. Set the batter aside.
10
Heat about 10 fluid ounces of oil in a wok to 330°F (approximately 166°C). If you don't have a thermometer, insert a chopstick into the oil—when you see bubbles forming, the temperature is right.
11
Gently coat each oyster with the batter by hand, ensuring they are fully covered. Work in two batches to avoid overcrowding the wok.
12
Carefully place each coated oyster into the hot oil one at a time, allowing them to float naturally. Fry the first batch for 1-2 minutes or until golden brown, then remove with a slotted spoon.
13
Drain the first batch and repeat the frying process with the second batch. After the first round, remove any burnt particles from the oil and heat it to 390°F (approximately 199°C).
14
For the second fry, combine both batches in the hot oil at 390°F and fry for only 20-30 seconds. The oysters won't stick to the wok bottom this time, so there's no need to stir them.
15
Remove the oysters from the oil and plate them immediately over the bed of cabbage. Serve hot to maintain the crispy texture and enjoy.

Fried Oysters

Ingredients

Steps

More like this