Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar

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  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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12 oysters, shucked and 1/2 shell reserved

1 cup yellow cornmeal, seasoned with salt and pepper

1 cup peanut oil

2 1/2 ounces osetra caviar

Aged Sherry Sauce:

2 shallots, peeled and finely diced

1 cup aged sherry vinegar

2 sticks, very cold butter, cut into pieces

Salt and pepper


  1. For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
  2. For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.