Taking water content, oil content, color, sensory score and oil uptake as indexes, the effect of frying temperature（165,175,185℃）and time（60,90,120,150,180 s）on quality of fried, battered, and breaded oyster were evaluated. The results showed that with the increase of frying temperature and time, the water content decreased, oil content increased,L* andb* decreased,a* increased, sensory score increased first and then decreased, oil uptake increased. In addition, battered and breaded oysters fried at 175 ℃for 90 s or 120 s were with golden-brown surface color, crunchy crust, tender core, and outstanding characteristic flavor of oyster, so theirsensory quality were the best.