Fried oysters are Southern perfection. Plump, briny, crispy. Dredged in seasoned cornmeal. Fried until golden. Served with remoulade or cocktail sauce. 10 minutes. Addictive. Make a double batch.
Step-by-Step Instructions
Prep Oysters
Drain oysters well. Place in a bowl. Cover with buttermilk. Let sit 10-15 minutes.
Make Coating
In a shallow bowl, mix cornmeal, flour, salt, pepper, paprika, and cayenne.
Dredge
Remove oysters from buttermilk, letting excess drip off. Dredge in cornmeal mixture, pressing gently to coat.
Heat Oil
Heat 2 inches of oil in a deep pot to 375°F (190°C).
Fry
Fry oysters in batches (don’t crowd) for 1-2 minutes until golden brown and crispy. Drain on paper towels or wire rack.
Serve
Sprinkle with parsley. Serve immediately with lemon wedges and remoulade. Pop them like popcorn. One is never enough.
Summary
Prep Time: 10 min + soak | Cook Time: 10 min | Total: 20 min + soak
Yield: 4 appetizer servings | Difficulty: Medium
Storage Notes
Best fresh. Fried oysters don—t reheat well — they lose crispiness and oysters can get rubbery. Eat immediately. Make only what you—ll eat in one sitting. Uncooked shucked oysters keep in the fridge for 1 day.
