Why You Will Love This Crispy Oyster Sisig
This Crispy Oyster Sisig checks every box. It’s crunchy, rich, creamy, spicy, and served piping hot on a sizzling plate. If you are looking for a fun, unique seafood recipe, this is it. Best of all, it represents one of the most beautiful vacations of my life. Every time I make a batch, it takes me right back to the Philippines with the love of my life, listening to the waves, and enjoying an unforgettable dinner together.
What is Crispy Oyster Sisig?
Sisig is an iconic Filipino dish traditionally made with chopped savory pork, seasoned heavily with calamansi, onions, and spicy chili peppers. It is historically served on a scorching hot cast-iron platter to give the meat a beautifully crisp finish. If you want to check out the classic pork version, take a look at my Sizzling Sisig recipe.
Over the years, innovative chefs across the Philippines began experimenting with different proteins, which is exactly how this incredible seafood variation came to be popular on the islands. Oyster sisig swaps the traditional pork for plump, fresh oysters. They get lightly battered and fried to golden perfection before being tossed in a creamy, zesty sauce. It gives you all of that classic spicy, tangy sisig flavor with an amazing seafood twist.
Ingredients for Crispy Oyster Sisig
- Oysters: Plump, fresh oysters shucked straight out of the shell.
- Flour, salt & pepper: Whisked together to form a light, seasoned dry batter.
- Red onion & garlic cloves: Our aromatic foundation. Sautéed in the pan to release their natural sweetness, plus extra raw diced red onion reserved to sprinkle fresh over the top.
- Thai chilies: Finely sliced. These small peppers provide a bright, clean heat that perfectly balances the creamy richness of the dressing.
- Mayonnaise: The secret to achieving that creamy sauce.
- Knorr liquid seasoning: A splash of this gives the entire sauce a deep, savory umami flavor.
- Calamansi extract: Fresh Filipino citrus juice that adds a sharp, fruity tang to slice through the heavy mayo.
- Butter: A generous knob melted directly onto your serving skillet to create that dramatic, bubbling restaurant finish.
- Egg: Cracked right into the center of the steaming sisig so it gets wonderfully silky as you stir it all together.
How to Make Crispy Oyster Sisig
Start by shucking the oysters. My husband and I made the mistake of buying these fresh without actually owning an oyster shucker, so we ended up spending a full hour using butter knives to pry each one open! If you do not have a dedicated shucker, don’t worry, just be prepared to spend a little extra time on this step. Once they are open, remove the oysters from their shells and set them aside.
Heat your frying oil and prepare your dry batter. In a medium bowl, combine the flour, salt, and pepper. Mix well, then toss the oysters in the mixture. Tap off any excess flour and carefully drop them into the hot oil. Fry the oysters until they are golden brown and crispy. Remove and let them drain on paper towels.
While the oysters drain, pull together your savory sauce. In a separate saucepan over medium heat, sauté the chopped red onions and chilies. Once they soften up and become translucent, stir in the minced garlic. As soon as the garlic becomes fragrant, turn off the stovetop heat completely. Whisk in the mayonnaise, Knorr liquid seasoning, a tiny pinch of salt and pepper, and the calamansi extract. Stir well until the sauce is completely smooth and creamy. Drop your hot, crispy oysters directly into the saucepan and fold gently until every piece is completely coated in the creamy sauce mixture.
To serve, heat up a small cast-iron skillet on your stovetop over high heat and melt a generous knob of butter. Once the butter is bubbling, scoop the oyster sisig directly onto the roaring hot skillet. Remove it from the heat immediately. Dig a small well right in the middle of the oysters, crack in your raw egg, and top it all off with your remaining raw red onion and extra sliced chilies. Serve it up sizzling hot with a big side of white rice!
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Tips for the Best Crispy Oyster Sisig
- If you can, buy an actual oyster shucking knife! It has a short, thick blade designed to pop the back hinge of the shell safely. If you do have to use a butter knife like we did, wrap your holding hand in a thick kitchen towel so you don’t accidentally slip and poke yourself.
- Garlic burns easily and turns bitter quickly. Always add it to your onions after they have already softened, and keep it moving in the pan just until it smells fragrant.
- As soon as that sizzling skillet hits the table, use your spoon to break the egg yolk and stir it into the hot oysters. The heat from the iron will cook the egg, creating a smooth, creamy sauce.
Variations & Substitutions
- If you want to skip the shucking struggle completely, look for frozen tubbed oysters at your local seafood counter or Asian grocery store. Just thaw them completely and pat them very dry with paper towels before battering.
- If you can’t find Calamansi, use lemon or lime juice instead!
- Many restaurants love to scatter crushed pork chicharon or crispy fried garlic chips over the top right before serving to add another layer of texture.
Other Recipes You Will Love
Crispy Oyster Sisig
Description
A copycat recipe of the famous Boracay crispy oyster sisig, fried until crunchy and tossed in a creamy, tangy calamansi mayo dressing.
Ingredients
Instructions
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Carefully shuck the oysters, remove them from their shells, and pat them dry.
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In a bowl, mix together the flour, salt, and black pepper. Toss the oysters in the flour mixture until fully coated, tapping off any excess.
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Heat oil in a pan over medium-high heat. Fry the battered oysters until they are crispy and golden brown, then drain on a wire rack.
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In a separate saucepan, sauté the red onions and sliced Thai chilies until softened. Add the minced garlic and cook until fragrant.
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Turn off the stovetop heat. Mix in the mayonnaise, Knorr liquid seasoning, calamansi extract, and a pinch of salt and pepper directly into the pan until smooth and creamy.
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Add the crispy fried oysters into the sauce and fold gently until every piece is coated.
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Heat a separate small cast iron skillet until hot, melt a knob of butter in it, and pile the oyster sisig right on top. Remove from the heat.
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Make a small well in the center of the sisig, crack the raw egg inside, and scatter the diced red onion and extra sliced chilies over the top. Serve hot with rice!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 38g59%
- Saturated Fat 16g80%
- Cholesterol 165mg56%
- Sodium 890mg38%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
