Sunfish prepares fried oysters by dredging them in a seasoned coating and deep-frying until the exterior is crisp while the interior stays juicy. The dish leans more toward fish-and-chips shop style than delicate small plates, with generous portions and a straightforward approach. Oysters come hot from the fryer with sides like fries and lemon, making them a satisfying main rather than a tiny appetizer. Some guides single out these fried oysters as a reference point for the style in Seattle, especially for those who prefer their shellfish cooked.