📝 About This Recipe
A true coastal delicacy, these fried oysters capture the essence of the sea in a delicate, golden-brown crust. We use a double-dredge method with a blend of cornmeal and flour to ensure a shatteringly crisp exterior that protects the plump, briny heart of the oyster. Perfect as a sophisticated cocktail hour snack or the star of a seafood platter, these bites offer a luxurious contrast of textures and a burst of oceanic flavor.
🥗 Ingredients
The Oysters
- 2 pints Fresh Shucked Oysters (drained, liquor reserved for other use)
- 4 cups Peanut or Vegetable Oil (for deep frying)
The Dredge & Batter
- 1.5 cups All-purpose Flour (divided)
- 1 cup Yellow Cornmeal (fine ground)
- 1 cup Buttermilk (shaken)
- 1 Large Egg (beaten)
- 1.5 tablespoons Old Bay Seasoning
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
Quick Zesty Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 2 teaspoons Prepared Horseradish (drained)
- 1 tablespoon Capers (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Drain the oysters in a fine-mesh sieve set over a bowl. Pat them very gently with paper towels to remove excess moisture; they should be damp but not dripping.
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2
In a heavy-bottomed Dutch oven or deep fryer, pour in the oil to a depth of at least 3 inches. Heat over medium-high heat until it reaches 370°F (188°C).
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3
Prepare your dredging station: In the first shallow bowl, place 1/2 cup of plain all-purpose flour.
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4
In a second shallow bowl, whisk together the buttermilk and the beaten egg until well combined.
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5
In a third shallow bowl, whisk together the remaining 1 cup of flour, cornmeal, Old Bay, smoked paprika, cayenne, salt, and black pepper.
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6
Working in small batches of 4-5 oysters, dredge them first in the plain flour, shaking off any excess.
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7
Dip the floured oysters into the buttermilk mixture, ensuring they are fully coated, then lift and let the excess liquid drip off.
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8
Drop the oysters into the cornmeal-seasoning mixture. Toss gently to coat thoroughly, pressing the breading slightly so it adheres.
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9
Place the breaded oysters on a wire rack for about 2-3 minutes before frying; this helps the coating set so it doesn't fall off in the oil.
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10
Carefully lower the oysters into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy oysters.
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11
Fry for 2 to 3 minutes, turning once, until they are a deep golden brown and floating on the surface.
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12
Use a slotted spoon or spider skimmer to remove the oysters and place them on a paper towel-lined plate or a clean wire rack to drain.
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13
While the oysters are frying, whisk together all the Remoulade ingredients in a small bowl until smooth.
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14
Immediately sprinkle the hot oysters with a tiny pinch of extra salt if desired, and serve while piping hot.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if the oil is too cool, the oysters will be greasy; if too hot, the crust will burn before the oyster is warmed through. Do not overcook! Oysters only need about 2 minutes to become tender; any longer and they become rubbery. For the crispiest results, use 'fine' cornmeal rather than coarse, which can be too gritty for delicate seafood. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Serve with fresh lemon wedges to cut through the richness of the fried coating. Pair with a crisp, cold Sauvignon Blanc or a light pilsner beer. Serve alongside a bowl of creamy coleslaw for a classic Southern texture contrast. For a 'Po' Boy' style snack, serve them atop small toasted slider buns with shredded lettuce and the remoulade.