📝 About This Recipe
These fried oysters are the ultimate coastal indulgence, featuring a delicate, briny interior encased in a shatteringly crisp, seasoned cornmeal crust. A staple of Lowcountry and Gulf Coast cuisine, this recipe balances the oceanic sweetness of fresh bivalves with a hint of smoky cayenne and savory garlic. Perfectly golden and tender, they offer a sophisticated crunch that makes them a timeless favorite for seafood lovers.
🥗 Ingredients
The Oysters
- 2 pints Fresh shucked oysters (drained, liquor reserved for other use)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (Louisiana-style)
The Breading
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal (fine ground)
- 2 tablespoons Cornstarch (for extra crispness)
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Garlic powder
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
For Frying & Garnish
- 4 cups Peanut oil (or other high-smoke point vegetable oil)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 whole Lemon wedges (for serving)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Capers (drained and chopped)
- 1/2 teaspoon Smoked paprika
👨🍳 Instructions
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1
Begin by draining the oysters in a colander. Gently pat them with paper towels to remove excess moisture, which ensures the breading sticks properly.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the oysters in the buttermilk mixture and let them soak for 10-15 minutes while you prepare the dry ingredients.
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3
In a large shallow dish or heavy-duty gallon bag, combine the flour, cornmeal, cornstarch, Old Bay, garlic powder, cayenne, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed.
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4
Fill a heavy-bottomed Dutch oven or deep cast-iron skillet with 2 inches of peanut oil. Attach a deep-fry thermometer to the side of the pot.
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5
Heat the oil over medium-high heat until it reaches exactly 375°F (190°C). Maintaining this temperature is crucial for a non-greasy finish.
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6
While the oil heats, prepare the remoulade by whisking the mayonnaise, Dijon, chopped capers, and smoked paprika in a small bowl. Set aside in the refrigerator.
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7
Working in small batches of 5-6, remove oysters from the buttermilk and drop them into the cornmeal mixture. Toss gently to coat every nook and cranny.
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8
Shake off any excess breading and carefully drop the oysters into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature.
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9
Fry the oysters for 2 to 3 minutes, turning once with a slotted spoon, until they are a deep golden brown and the edges are curled.
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10
Use a wire spider or slotted spoon to transfer the oysters to a wire rack set over a baking sheet. This keeps the bottoms from getting soggy.
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11
Immediately sprinkle with a tiny pinch of extra salt while they are still glistening with oil.
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12
Allow the oil to return to 375°F before starting the next batch. Repeat until all oysters are fried.
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13
Garnish with fresh parsley and serve immediately with lemon wedges and the chilled remoulade sauce.
💡 Chef's Tips
Always use a thermometer; if the oil is too cool, the oysters will be greasy; if too hot, the crust will burn before the oyster is warmed through. Never stack fried oysters; keeping them in a single layer on a wire rack ensures they stay crispy on all sides. If you can't find buttermilk, you can substitute with whole milk and a teaspoon of lemon juice. For the best results, buy the freshest shucked oysters possible, usually found in the refrigerated seafood section in jars or tubs.
🍽️ Serving Suggestions
Serve as a classic 'Po' Boy' sandwich on a toasted French roll with shredded lettuce and tomato. Pair with a crisp, cold Pilsner or a glass of chilled Muscadet wine to cut through the richness. Accompany with a side of creamy Southern coleslaw and hushpuppies for a complete seafood shack experience. Serve as an elegant appetizer atop a small dollop of tartar sauce on individual ceramic spoons.