Oyster Wraps with Caviar Recipe

Name: Oyster Wraps with Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 12 large Louisiana oysters; Salt and freshly ground black pepper; 2 cups flour; 2 eggs; 2 tablespoons milk; Essence, recipe follows; 12 medium leaves of Bibb lettuce, washed and patted dry; 4 ounces caviar, preferably Osetra; 1 teaspoon finely chopped fresh parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

Vegetable oil
12 large Louisiana oysters
Salt and freshly ground black pepper
2 cups flour
2 eggs
2 tablespoons milk
Essence, recipe follows
12 medium leaves of Bibb lettuce, washed and patted dry
4 ounces caviar, preferably Osetra
1 teaspoon finely chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
Pour the oil into a deep fryer or deep, heavy pot 1 1/2-inches high and heat to 365 degrees F, using a deep-fry thermometer to gauge oil temperature.
2
Do not let the oil smoke before frying.
3
Using a paper towel, pat the oysters dry and season with salt and pepper.
4
In a medium-sized mixing bowl, add flour and season with salt and pepper.
5
In a separate mixing bowl, whisk the eggs and milk together and season with salt and pepper.
6
Dredge the oysters in the flour, coating each oyster completely, shaking off any excess.
7
Dip each oyster in the egg wash, letting excess drip off.
8
Dredge oysters in flour a second time to coat completely.
9
Place oysters in the hot oil and fry until golden brown, about 2 to 3 minutes.
10
Remove from oil and drain on paper towels.
11
Season with Essence.
12
Arrange 3 lettuce leaves in the center of a plate and place 3 oysters in the center of lettuce leaves.
13
Place a teaspoonful of the caviar on top of the oysters, dividing it equally among the 4 portions.
14
Fold the edges of the lettuce in, like an envelope, to secure oysters in the middle.
15
Garnish with parsley.
16
Combine all ingredients thoroughly.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Vegetable oil, 12 large Louisiana oysters, Salt and freshly ground black pepper, 2 cups flour, and more.

Yes, Oyster Wraps with Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Wraps with Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions