Fried Oysters Recipe
American · Appetizer · 25 min total
Crispy, golden fried oysters with a light cornmeal coating, perfect as an appetizer or main course.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 pint shucked oysters, drained
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Pat oysters dry with paper towels. Place in a bowl and cover with buttermilk; refrigerate for 10 minutes.
- In a shallow dish, combine cornmeal, flour, salt, black pepper, and cayenne pepper.
- Pour oil to a depth of 2 inches in a heavy pot or deep fryer. Heat to 375°F (190°C).
- Drain oysters from buttermilk. Dredge each oyster in cornmeal mixture, shaking off excess.
- Fry oysters in batches without crowding, about 2-3 minutes until golden brown. Drain on paper towels.
- Serve immediately with lemon wedges.
Tips
- Use fresh shucked oysters for best flavor.
- Maintain oil temperature for even cooking.
- Serve with tartar sauce or remoulade for dipping.
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