Pecan Crusted Oysters

  • 1/2 cup pecan pieces
  • 1/4 cup AP flour
  • 1 1/2 cups plain Cornmeal
  • 1 Teaspoon smoked paprika
  • Pinch of cayenne * (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 1 teaspoon Salt
  • 1/2 teaspoon fresh chopped thyme
  • 1 dozen medium oysters –  (pre–shucked/cleaned in liquid)
  • Use a Medium Size Pot to place 3 quarts of Canola Oil or Peanut Oil


  1. To make the breading, place the pecans into the food processor. Chop the pecans in the machine on pulse about three times. The pecans need to have to look rough chopped but uniformed not a powder. Add the flour, cornmeal and spices, and mix together to create a dry mix and place in a bowl.
  2. Gently roll each [shucked, cleaned, and drained] oyster in the breading.
  3. Heat the oil in the pan to 400 degrees. Use a hot oil thermometer to check oil temperature or use a home fryer system.
  4. Place the breaded oyster into the heated oil/pan. Deep Fry the oyster on each side for approximately 1 to 2 minutes, or until the crust turns golden brown. (Note: overcrowding oysters in the pan will make it difficult to fry them properly without affecting the integrity of the breading).
  5. Remove from pan and serve immediately.