Oysters Three Ways: Raw, Fried and Baked

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Course: Appetizer



  • 2 tablespoons fresh lime juice
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons sriracha sauce
  • 8 oysters


  • 1/3 cup mayonnaise
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon drained capers, chopped
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon fresh lemon juice
  • Dash of hot sauce, like Tabasco
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 oysters, shucked
  • 2 tablespoons olive oil


  • 1 1/2 slices bacon, chopped
  • 1 tablespoon finely chopped shallots
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/4 cup plain dried breadcrumbs
  • 2 dashes hot sauce, like Tobasco
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 8 oysters, shucked
  • Kosher salt


  • For the raw oysters, combine the lime juice, rice vinegar, shallots and sriracha sauce. Shuck the oysters and discard the top shell. Nestle the oysters, in their shells, in a bed of Kosher salt to keep them from tipping over. Refrigerate until ready to serve.
  • For the fried oysters, combine the mayonnaise, parsley, capers, mustard, lemon juice and Tabasco sauce in a bowl; mix well. Combine the flour, cumin, paprika, garlic powder, salt and ground black pepper in a small bowl. Shuck the oysters, discarding the shells. Dredge the oysters in the flour mixture and set on a plate; reserve.
  • Preheat the oven to 500° F. Make a bed of kosher salt on a small baking sheet.
  • For the baked, heat a medium nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until browned, about 6-7 minutes. Transfer bacon with a slotted spoon to a plate covered with paper towel; reserve. Return the skillet to the heat and add the shallots and garlic; cook, stirring occasionally, until fragrant, 45 seconds. Pour in the wine, bring to a boil and cook 45 seconds. Whisk in the butter until melted then add the breadcrumbs and Tabasco sauce; cook, stirring 30 seconds. Transfer the mixture to a bowl and stir in the reserved bacon, cheese and parsley. Shuck the oysters and discard the top shell. Nestle the oysters in their shells in the salt on the baking sheet. Evenly divide the breadcrumb mixture among the oysters. Place in the oven and bake until the tops are browned, 5 minutes. Remove from the oven.
  • While the baked oyster cook finish the fried. Heat the oil in a medium nonstick skillet over medium. Add the floured oysters and cook until lightly browned and heated through, about 1 1/2 minutes per side.
  • To serve place two oysters of each type on to four serving plates. Garnish each plate with some of the sriracha mignonette and the remoulade sauce. Serve immediately.