📝 About This Recipe
Transport yourself to the Gulf Coast with these ultra-crispy, golden-brown fried oysters that strike the perfect balance between a salty sea breeze and a satisfying crunch. Using a traditional cornmeal-based breading, these oysters stay succulent on the inside while achieving a shatteringly crisp exterior that defines high-end seafood fast food. Served with a signature tangy remoulade, this dish is a masterclass in texture and coastal comfort.
🥗 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 teaspoons Old Bay Seasoning
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Parsley (finely chopped)
Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Drain the oysters thoroughly in a fine-mesh sieve, gently shaking to remove excess liquid.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the oysters in the mixture and let them soak for 10 minutes.
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3
While the oysters soak, prepare the remoulade by whisking the mayonnaise, Dijon, capers, lemon juice, and parsley in a small bowl. Refrigerate until ready to serve.
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4
In a wide, shallow dish, whisk together the flour, cornmeal, Old Bay, garlic powder, smoked paprika, salt, and black pepper until well combined.
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5
Fill a heavy-bottomed pot or Dutch oven with 2 inches of vegetable oil. Heat over medium-high heat until it reaches 375°F (190°C).
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6
Working in small batches of 5-6, lift the oysters from the buttermilk and allow the excess to drip off.
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7
Dredge the oysters in the cornmeal mixture, pressing gently to ensure an even, thick coating on all sides.
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8
Carefully drop the coated oysters into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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9
Fry for 2 to 3 minutes, turning once with a slotted spoon, until the oysters are a deep golden brown and floating.
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10
Use a spider strainer or slotted spoon to remove the oysters and place them on a wire rack set over a baking sheet to drain.
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11
Immediately sprinkle the hot oysters with a tiny pinch of kosher salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining oysters, ensuring the oil returns to 375°F between each batch.
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13
Serve immediately while piping hot with the chilled remoulade and fresh lemon wedges.
💡 Chef's Tips
Use a thermometer to maintain oil temperature; if the oil is too cool, the oysters will be oily, and if too hot, they will burn before the centers are warm. Do not bread the oysters too far in advance, or the coating will become soggy and gummy. For the crunchiest results, use a wire rack for draining rather than paper towels to prevent steam from softening the crust. If you cannot find fresh shucked oysters, high-quality jarred 'select' oysters work well for this fast-food style preparation. Always pat the oysters dry before the buttermilk soak if they seem excessively watery.
🍽️ Serving Suggestions
Serve inside a toasted French roll with shredded lettuce and tomato for a classic Oyster Po' Boy sandwich. Pair with a cold, crisp Lager or a dry Sauvignon Blanc to cut through the richness of the fry. Accompany with a side of creamy southern coleslaw and seasoned potato wedges. Add a dash of extra hot sauce and a side of pickled okra for a truly authentic Southern experience.