fried oysters

Living on the Gulf Coast, oysters are a way of life. Grilled, raw, fried, baked, I love em.

We have a few local restaurants here that when I go, I gotta get their style of oyster. At the Original Oyster House it’s grilled oysters.  At Wintzells it’s raw.  At Zea, it’s all about the Asian sesame fried oysters.

Are they the best fried oysters I’ve ever had?  No.  My mom does that.  BUT, usually when you get fried oysters, you just get the fried oysters. Plain old fried oysters. Maybe you stuff it in a sandwich or on top of a salad.   But they’re plain.  No bells or whistles.

That’s why I love Zea’s fried oysters.  They serve them over shredded cabbage and drizzle with a Thai sauce then sprinkle with fresh herbs.  They just step out the box a little from plain old oysters.  And it’s freakin’ delicious.

And they’re generous too. Not the serving size, no.  I mean Zea.  They share the recipe on their website. Not just for the oysters, but for other goodies, like roasted corn grits (which are the bomb!).   Sharing is caring, after all.

So this is their original recipe.  Not me trying to recreate it.  It’s all them.  And if I may say so, I cooked these to perfection.  It tasted EXACTLY like I went there and ordered them. I may never go back to Zea. I mean, I cook the roasted corn grits at home and now the oysters. What do I need them for?

You guys ready to whip up some fried oysters?  Don’t be afraid.  Yes, there is hot oil involved but it’s so easy and it only takes minutes! It’s an impressive plating as well. It looks like you did something that required effort but there really is hardly any involved.



2 cups flour
2 teaspoon kosher salt
1 cup yellow corn meal
1 cup self rising white corn meal
raw oysters
peanut oil, you can use other oil if you have it
shredded cabbage, I like Napa
Zea Thai Rib Sauce (Available at Rouses, if you have one. If not, any Asian sauce of your liking will do.)
1 teaspoon sesame seeds
1 teaspoon chopped green onions
1 teaspoon chopped cilantro
1 teaspoon basil ribbons


Get your oil to 350°. Shred the cabbage and chop the herbs.

Add the first four ingredients to a large bowl. Bread the oysters in the mixture. When the oil is at 350°, CAREFULLY drop the oysters in the oil. Fry for 1.5 to 3 minutes, depending on the size of your oysters and how you like them. I pull them at the 1.5 to 2 minute mark. They’re golden and not too hard on the inside. It’s up to you on how you like them. But don’t go over 3 minutes. The texture gets funny.

When done, remove to a plate lined with paper towels. Grab another place/dish and spread some shredded cabbage on the bottom. Top with some oysters. Drizzle sauce over the top of the oysters and sprinkle with sesame seeds and fresh herbs. Boom! Done!

**Note: You really want to have the cabbage and herbs taken care of before you begin to fry the oysters. The oyster frying part goes FAST and you don’t want to have them sitting there getting cold while you shred cabbage and herbs.

Asian Sesame Fried Oysters!Click To Tweet

I am lucky enough to have a Rouses grocery store a couple of miles from me. It’s a small chain store from Louisiana, but it made its way here to Mobile. Zea is a small chain in the New Orleans area, but have a location in Mobile. They sell their sauces at Rouses and at the restaurant. 99.9% of you will not have a Rouses or a Zea. I’m sorry for that, but it’s okay. You can use any bottled Asian sauce you like or you can make your own. I’ve made this sauce over the years for my smoked wings and it would be perfect drizzled over these oysters.

If you’re into history you might find this little read on Shell Mound Park interesting. It’s located in my county and it’s quite when you think about it.

Fried Oysters

Asian Sesame Fried Oysters

fried oysters

fried oysters

fried oysters

50 thoughts on “Asian Sesame Fried Oysters”

  1. Can you let me know what the sauce is that you linked for your smoked wings. When I click on it it only takes me to the website but there are multiple sauces. I want to try that exact sauce on my oysters.

  2. OMG, how did I miss this post? The fried oysters look amazing. I’ve watched a TV show about Rouses, I think it was on the Food Network..They were talking about how they stock a number of local specialties, some pretty serious hot sauces for sure…

    1. Rouses is great for local specialities, love that place!
      I know you have a beer to pair with those oysters…I think I went with the Voodoo Ranger with those or Resin Double.

  3. These look AHH-MAZING!! Thank you so much for sharing your recipe with us at #MMBH!! I’ve pinned you to our board. 🙂

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  6. Wow, these oysters look amazing. I’m jealous that you have them all the time. What luck.
    Thanks for sharing at Wonderful Wednesday Blog Hop.

    1. These look fantastic! I’ve never had Oysters that sound this good. Sounds like I need to check out Zea’s the next time I’m in NOLA. I’m pinning your recipe so I can make them myself really soon. Thanks for sharing them at the Friday Frenzy Link Party this week.

  7. This looks like a great platter of Oysters that we would fight over here at the cottage. Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you will come back and visit us again real soon!
    Miz Helen

  8. Oysters are usually not appealing to me, but this recipe looks delicious. I will show Hubs because he loves oysters and I am sure he will want this recipe.

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  10. My husband would go crazy for these! We are far from the coast, so it’s a bit tricky getting good oysters here, but I will definitely have to keep my eye out for them!

    1. Yeah, I feel ya! Even here, the beds are local but they often close because of some contamination. It’s worth finding though!

    1. Hope you can find some! I saw your name and I immediately thought about tacos for some reason and they would make for a great taco with some asian slaw. Alison = tacos? Strange. 🙂

      1. I did not grow up where oysters were served and although I love some seafood, I am still trying to acquire a taste for them. 🙂 They sure do look tasty! Thanks for sharing with SYC.

        1. That’s the key – try, try, until you’re mouth is down with it. Thanks for taking a look Jann!

  11. I am so jealous you are able to say that oysters are a way of life for you – some people have all the luck… The dish looks amazing! Thank you for bringing it to #CookBlogShare:)

    1. My pleasure Monika!

      I cannot deny, living on the Gulf Coast is a real treasure. Unbearably hot and humid right now, but in every other way, it’s perfect!

      1. Raw is great, but frying makes them so much more versatile. And people who hate oysters raw will easily devour them fried. Here, if they’re not raw they’re fried….or grilled, or baked, or flame broiled. Gotta love em!

      2. And, funny you should say you have them with a splash of whisky. Something that’s said, from way back when I was a kid, is don’t eat raw oysters and whisky. The oysters turn to stone in your stomach.

        Of course not true, but I can remember that vividly as a kid! haha
        But it’s a weird old wives tale for sure!

    1. If it’s been a while since you’ve had oysters, this is the perfect way to see if your mouth will accept them. And you know, if it’s shrimp you like, just cook both shrimp and oysters or just shrimp. Tail on shrimp would look pretty nice on that plate instead of oysters!

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