Pecan Breaded Pan-Fried Oysters

Prep Time
Cook Time
Ready In

"A nice change from cracker meal or bread crumbs. If you have leftover breading, freeze it in a zipper-type plastic bag and use it for coating fish later."

Original recipe yields 4 servings


  • Serving Size: 1 (1105.2 g)
  • Calories 927.5
  • Total Fat - 30.5 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 479 mg
  • Sodium - 962.4 mg
  • Total Carbohydrate - 91.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 15.3 g
  • Protein - 65.9 g
  • Calcium - 611.1 mg
  • Iron - 47 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Whirl pecans and flour in food processor, making "pecan meal."

Step 2

Dredge oysters in beaten egg and then the pecan meal.

Step 3

Melt butter in a nonstick skillet and fry oysters for two minutes on each side over high heat.

Tips & Variations

No special items needed.



If you love fried oysters this is the dish for you...the pecan's added a nice crunch but I really didn't taste them because the oyster flavor is so dominate anyway you cook them...there was so much pecan meal leftover that you could cut back on it...also beware that the butter can quickly burn on high heat...I let mine cook a bit longer because I really don't care for raw oysters...they were very tender and the coating was nice and crisp...made for FYC tag game...

review by:
(16 May 2015)