Description
Indulge in the crispy, golden goodness of Southern fried oysters with this easy recipe. Coated in a flavorful blend of flour, cornmeal, and spices, each oyster is fried to perfection, creating a satisfying contrast between its crunchy exterior and tender, juicy interior. Serve these crispy fried oysters with lemon wedges for a delicious appetizer or main dish, perfect for any seafood lover.
Ingredients
1 pound fresh oysters, shucked and drained
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Lemon wedges, for serving
Instructions
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Pour the buttermilk over the oysters in a bowl, letting them soak for about 10 minutes.
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In a shallow dish, combine flour, cornmeal, paprika, cayenne pepper, salt, and black pepper.
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Heat vegetable oil (2 inches deep) in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
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Dredge each oyster in the flour mixture, pressing gently for an even coat.
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Carefully place the coated oysters into the hot oil, frying in batches. Fry for 2-3 minutes or until golden brown and crispy.
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Use a slotted spoon to remove oysters from the oil, and place them on a paper towel-lined plate to drain excess oil.
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Serve immediately with lemon wedges.
Notes
For a spicier version, increase cayenne pepper or add hot sauce to the buttermilk.
For extra crispiness, add panko breadcrumbs to the flour mixture.
To bake the oysters, coat them as directed and bake at 400°F for 10-12 minutes, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Seafood
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
