Paleo Fried Oysters - Original

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins



  • 24 ounces clean-sourced oysters
  • ½ cup tapioca flour or arrowroot flour
  • ¼ cup coconut flour
  • ½ tsp. sea salt
  • ¼ tsp. garlic powder
  • ⅛ tsp. cayenne (optional)
  • 1 tsp. smoked paprika (optional)
  • 2 pastured eggs
  • ¼ cup avocado oil + ¼ cup coconut oil or pastured tallow (you want 1” of oil in the pan)
  • Lemon wedges
  1. Rinse shucked oysters and set aside.
  2. In a medium bowl, whisk to combine the arrowroot, coconut flour, sea salt and spices.
  3. In a small bowl, whisk the eggs until frothy.
  4. Add fats to a sauté pan over medium-high heat. Bring to 325 F.
  5. Dip oysters in eggs, then coat well in the flour mixture.
  6. Place coated oysters in the preheated oil. Be careful not to crowd the pan.
  7. Cook until golden. Then flip and cook until the outside is crisp and lightly brown. Oysters should be cooked to an internal temperature of 140 F to reduce the risk of foodborne illness.
  8. Serve immediately with lemon wedges and Paleo remoulade.
Nutrition & Macronutrient Ratio

Nutrition Information per Serving

176 calories, 9 g fat, 2 g saturated fat, 5 g monounsaturated fat, 2 g polyunsaturated fat, 95 mg cholesterol, 13 g carbohydrate, 0 g sugar, 2 g fiber, 10 g protein

Bonus Nutrients per Serving

368 mg EPA, 215 mg DHA, 13.6 mcg vitamin B12 (227%), 68.7 mcg selenium (98%), 14.1 mg zinc (94%)

NOTE – Because the oysters in this recipe will only absorb about 2-3 Tbsp. of oil, the nutrition information has been calculated using the estimated oil absorbed, not the amount called for in cooking.