Friday, April 9, 2021
Home Original Recipes Dirty Oysters (Tin Fish Restaurants Copycat)

Dirty Oysters (Tin Fish Restaurants Copycat)

I had guests this weekend, and we all like to cook. That meant no restaurants and visits to a few grocery stores for ingredients so we could each make something. I mentioned my love for dirty oysters, a favorite seafood dish from Tin Fish Restaurants, so one of the dishes I made was this copycat version. Yes, it’s a bit decadent, but the tastes and textures are just amazing!

The Ingredients

Sounds like a splurgy recipe, doesn’t it? It kind of is, but it isn’t as expensive as you might think. Here’s what I paid:

  • 1 dozen Atlantic oysters $9.79
  • 2 oz. Romanoff black lumpfish caviar $7.99
  • 8 ox. Vermont Creamery creme fraiche $3.99
  • 1 Vidalia onion $0.79

Total Cost: $22.56

Dirty Oyster Ingredients
Oysters, caviar, creme fraiche, and onion

The Process

I had never shucked an oyster until I decided to make this dish. Thankfully, one of my guests had, and he gave me lessons. It wasn’t nearly as difficult as I thought it would be, but you will need a few supplies:

  • Small scrub brush (to clean the shell)
  • Towel or washcloth (to hold the oyster as you shuck it)
  • Oyster knife

And here is a great tutorial I found on YouTube:

Dirty Oysters (Tin Fish Restaurants Copycat)

Raw oysters topped with caviar, creme fraiche, and sweet onion.

Course Appetizer
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author The Hungry Pinner


  • 12 Raw Oysters * (I used Atlantic)
  • 1 2 oz. jar Caviar (I used Romanoff Black Lumpfish)
  • 4 tbsp Creme Fraiche
  • 1 Vidalia or Bermuda Onion


  1. Rinse and shuck oysters, discarding any that are open.

  2. Peel and mince onion (I used about 1/8 of a whole Vidalia onion).

  3. Top each oyster with 1 teaspoon creme fraiche, 1/8-1/4 teaspoon minced onion, and 1/8 teaspoon caviar. Serve cold.

Recipe Notes

* Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician.

So how was it?

I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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