The effects of different freezing methods, including refrigerator freezing (RF), snap freezing (SF), and liquid nitrogen immersion freezing (LF), on the quality of fried oyster frozen products were examined. The thawed products were evaluated for water-holding capacity, texture properties, sensory characteristics, and flavor profiles. The results indicated significant differences among the freezing methods. LF exhibited the fastest freezing rate, requiring only 0.2 min to pass the maximum ice crystal formation zone. The water-holding capacity of LF-treated samples (70.23%) was significantly higher than that of RF-treated samples (66.90%, P<0.05). Sensory evaluation showed that LF maintained crispness and elasticity most similar to fresh fried oysters. All freezing methods significantly increased the total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) (P<0.05). The lowest TBA increment (53.69%) was recorded in LF-treated samples, followed by those in SF- (49.75%) and RF-treated samples (67.49%). Principal component analysis of electronic nose, electronic tongue, and GC-IMS data revealed that LF-treated samples were the most closely clustered with fresh controls in PC1 space. The results demonstrated that, compared to RF and SF, LF was associated with less quality deterioration in fried oysters, with characteristics more closely resembling those of freshly fried oysters, resulting in higher consumer preference. Fundamental data and a theoretical basis for the processing and storage of fried oysters were provided by this study.