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Fried Oysters with Tangy Remoulade Dipping Sauce

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The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.

I love oysters prepared any way, but many of my friends and family prefer their shellfish cooked. If you or those you’re serving feel the same way, coating fresh oysters in something crispy and crunchy will surely satisfy.

Fried Oysters with Tangy Remoulade Dipping Sauce

Many people shy away from cooking with shellfish, like oysters, out of intimidation, but I am here to tell you that there is nothing to fear thanks to Heinen’s. Simply ask one of their helpful fishmongers to shuck the oysters for you and you’ll have an appetizer that’s sure to impress even the most sophisticated palates.

Perfectly fried and best dunked in my simple tangy remoulade sauce, your taste buds will be dancing for this easy app!

Fried Oysters with Tangy Remoulade Dipping Sauce

Fried Oysters with Tangy Remoulade Dipping Sauce


For the Fried Oysters

  • ¾ cup flour
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 eggs
  • 1 cup Heinen’s panko breadcrumbs
  • 2/3 Romano cheese, grated
  • ¼ cup fresh parsley, minced
  • ½ tsp. garlic salt
  • 16 oz. (about 2 dozen) shucked oysters
  • Oil, for frying

For the Remoulade Sauce

  • 1 cup mayo
  • 2 Tbsp. Heinen’s ketchup
  • 2 Tbsp. Dijon mustard
  • A few dashes of tabasco sauce
  • Juice of ½ lemon
  • 1 small shallot, finely minced
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. Heinen’s capers, drained and chopped
  • 2 Tbsp. cornichons drained and chopped
  • 1 Tbsp. fresh parsley, minced
  • 1 Tbsp. fresh dill, minced


  1. Combine all of the sauce ingredients in a medium-size bowl. Whisk until everything is totally incorporated. Set aside.
  2. In a medium-to-large size heavy bottom pot, heat the oil to 350°F.
  3. While the oil is heating, prepare the dredge for the oysters. In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, whisk the eggs. In a third bowl, combine the breadcrumbs, cheese, parsley and garlic salt.
  4. Pat the oysters dry and coat them with the flour mixture, then dip in the eggs and finally, coat with the breadcrumb mixture. Set aside on a tray until all oysters are breaded.
  5. Working in 2-3 batches, depending on the size of the pot, carefully drop the oysters into the hot oil. Fry for 2-3 minutes, or until the oysters are a golden-brown in color and crispy. They will need to be flipped halfway through.
  6. Remove carefully from the oil with a slotted spoon or a spider and place on a paper towel-lined baking sheet. Season with a pinch of salt.
  7. Serve immediately alongside the sauce.

Fried Oysters with Tangy Remoulade Dipping Sauce

Alissa DiSanto

By Alissa DiSanto

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