Breaded Oysters, Scallops, or Shrimp

JWU College of Culinary Arts

10 servings

Serving Size
8 ounces (225 grams)

Recipe ID

US standard
Flour, seasoned
3 cups or 14 ounces
396 grams
6 each
6 each
6 ounces
177 milliliters
Bread crumbs
3 cups or 10 ounces
285 grams
Parsley, washed, squeezed dry, stems removed, chopped
½ cup
86 grams
Vegetable oil
As needed
As needed
Kosher, or coarse sea salt
To taste
To taste
Oysters, scallops, or shrimp; shucked, cleaned, deveined
2 ½ pounds
1.12 kilograms
  1. Gather all the ingredients and equipment.
  2. Arrange a breading station as follows: Place the flour in a ½ hotel pan; beat the eggs and milk together, and place in another ½ hotel pan; combine the bread crumbs and parsley in third ½ hotel pan. Place a flat-bottomed strainer in each hotel pan to aid in the breading process.
  3. Working in batches, toss the shellfish into the flour to coat completely. Lift the strainer and toss to remove excess flour, and then drop the shellfish into the egg wash. Mix gently to coat, lift the strainer to drain, and place shellfish in the bread crumbs. Toss gently to separate and coat completely. Toss the strainer to remove excess crumbs, and lay out in a single layer on parchment-lined ½ sheet pan.
  4. Heat an appropriate amount of oil for shallow-frying over medium heat to 360°F (182°C). Fry the shellfish in batches until brown.
  5. Drain on absorbent paper, and season with coarse salt. Serve immediately.