Keto Crispy Fried Oysters
Indulge in the ultimate seafood treat with these Keto Crispy Fried Oysters—golden, crunchy bites that are low-carb and irresistibly delicious! Perfect for keto and gluten-free diets, this recipe swaps traditional breadcrumbs for a flavorful coating of almond flour, parmesan cheese, and coconut flour, seasoned with paprika, garlic powder, and black pepper. Shucked oysters are dipped in a creamy egg wash before being fried to perfection in avocado oil, delivering a crisp outer layer with a tender and juicy center. Ready in just 30 minutes, these fried oysters make a show-stopping appetizer or a decadent main dish. Serve with fresh lemon wedges for a zesty finish and enjoy the restaurant-quality experience in the comfort of your own kitchen. Keywords: keto fried oysters, low-carb fried oysters, crispy seafood recipes, almond flour breading, gluten-free fried oysters.
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Recipe Information
Ingredients
- 12 pieces fresh oysters, shucked
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, finely grated
- 2 tablespoons coconut flour
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon heavy cream
- 0.5 cup avocado oil
- 4 pieces lemon wedges, for serving
Instructions
In a shallow bowl, combine almond flour, parmesan cheese, coconut flour, ground black pepper, paprika, and garlic powder. Mix well to form the breading mixture.
In another shallow bowl, whisk together the eggs and heavy cream until well blended to create the egg wash.
Pat the shucked oysters dry with paper towels to ensure they are free of excess moisture.
Heat avocado oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep in the pan. Test the heat by dropping a small amount of the breading mixture into the oil; it should sizzle immediately.
Dip each oyster into the egg wash, ensuring it is fully coated.
Transfer the coated oyster to the breading mixture and press to adhere the breading evenly around the oyster.
Carefully place the breaded oysters into the hot oil. Fry the oysters in batches to avoid overcrowding the pan.
Cook oysters for about 2 to 3 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to remove the fried oysters and transfer them to a paper towel-lined plate to drain excess oil.
Serve the crispy fried oysters immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 50.1 mcg | 250% | |
| Calcium | 1456 mg | 112% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
