My Favorite Paleo Recipes:
Crispy Oysters

        Alvin H. Danenberg, DDS       September 21, 2015


evolution rOysters are very healthy and nutrient-dense. When you eat an oyster, you are eating “the whole animal from head to tail”.


Oysters from the East Coast are more nutrient-dense than those from the West Coast. For example, 100 grams of East Coast oysters contain the following nutrients along with their Recommended Percent Daily Value (%): B12 (324%), Zinc (605%), Copper (223%), Selenium (91%), Omega 3:Omega 6 (629mg:27mg). In contrast, 100 grams of West Coast oysters contain the following nutrients and their Recommended Daily Value (%): B12 (267%), Zinc (111%), Copper (79%), Selenium (110%), Omega 3:Omega 6 (740mg:32mg). Either way, oysters are delicious and very Paleo healthy.


Here in Charleston, SC, oysters are readily available in season (those months with an “r” in them). I usually eat them raw. But, here is my way of making them crispy.


Paleo Crispy Oysters




1 Pint container of shucked raw oysters
2 Eggs, slightly beaten
1/4 C coconut flour
1/4 C almond flour
1 Tbs Old Bay Seasoning
1 Tsp sea salt
2-3 Tbs coconut oil or lard




  • Drain the oysters, and spread them on a paper towel to absorb most of the liquid
  • Place beaten eggs in a bowl, and set aside.
  • Mix almond flour, coconut flour, Old Bay, and salt together in separate bowl.
  • Dip the oysters in the egg, then in the flour mixture to coat thoroughly.
  • Set breaded oysters on a plate, and then place them in the refrigerator to chill and allow breading to adhere.
  • Heat the coconut oil in a pan on medium high heat.
  • Fry coated oysters on each side until golden brown, about 2-3 minutes.
  • Serve with dipping sauce – homemade mayo, tomato paste, and Old Bay seasoning.

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