Oysters are a delicious seafood option that are versatile and budget-friendly year-round thanks to canned varieties. While fresh oysters on the half shell are a real treat, don’t sleep on canned oysters – with some simple preparations, they can be transformed into tasty meals. Here are two easy methods for cooking canned oysters on the stovetop or in the oven.
1. How To Cook Canned Oysters on Stove
Ingredients
- 1 can of oysters (8 ounces)
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Lemon wedges for serving
Instructions
Drain the canned oysters and rinse them under cold water to remove any excess brine. Gently pat them dry with a paper towel.
In a deep skillet or a heavy-bottomed pot, heat enough vegetable oil to submerge the oysters. Heat the oil to 350°F (175°C).
In a shallow dish or bowl, mix the all-purpose flour, paprika, garlic powder, salt, and black pepper. Stir well to combine the dry ingredients.
In a separate bowl, whisk the eggs until well beaten.
Dip each oyster into the beaten eggs, ensuring it is fully coated. Shake off any excess egg.
Roll the egg-coated oyster in the flour mixture, pressing gently to coat it evenly with the flour mixture. Make sure the oyster is fully coated on all sides.
Carefully place the coated oyster into the hot oil, using tongs or a slotted spoon. Fry the oysters in small batches to avoid overcrowding the pot.
Fry the oysters for about 2-3 minutes or until they turn golden brown and crispy. Flip them halfway through the cooking process to ensure even frying.
Once fried, remove the oysters from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining oysters.
Serve the deep-fried canned oysters hot with lemon wedges on the side for squeezing over the oysters and your favorite dipping sauce.
2. How To Cook Canned Oysters in Oven
Ingredients
- 1 can of oysters (8 ounces)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably Panko)
- 1 tablespoon melted butter
- 1/2 teaspoon dried Italian herbs (such as oregano, basil, and thyme)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
Preheat your oven to 375°F (190°C). Grease the 6 oz ramekins with a little butter or cooking spray.
Drain the canned oysters and rinse them under cold water to remove any excess brine. Gently pat them dry with a paper towel.
In a small bowl, combine the grated Parmesan cheese, breadcrumbs, dried Italian herbs, garlic powder, salt, and pepper. Mix well to incorporate all the ingredients.
Dip each oyster into the melted butter, ensuring it is fully coated.
Roll the butter-coated oyster in the Parmesan breadcrumb mixture, pressing gently to adhere the crumbs to the oyster. Make sure it is evenly coated on all sides.
Place each coated oyster in the greased 6 oz ramekins. Repeat the process for the remaining oysters.
Place the ramekins on a baking sheet and bake in the preheated oven for about 12-15 minutes or until the crust turns golden brown and crispy.
Once baked, remove the ramekins from the oven and let them cool for a minute or two.
Transfer the Parmesan-crusted baked herbed canned oysters to serving plates. Garnish with fresh parsley, if desired.
Serve the Parmesan-crusted baked herbed canned oysters hot with lemon wedges on the side for squeezing over the oysters.
Both stovetop deep frying and oven baking are quick and easy ways to transform inexpensive canned oysters into satisfying dishes. With added ingredients, seasonings, and accompaniments, canned oysters shine and bring big flavor without much effort or cost. So don’t overlook them – canned oysters are still quite tasty when given some love through simple cooking techniques at home.
