Fried Oysters Recipe

Reasons why you’ll love this fried oysters recipe:

• Recipe is light and crispy. 
• Can be served with remoulade sauce, ketchup, cocktail sauce, hot sauce, etc. 
• Perfect for oyster lovers as the oyster still maintains it texture throughout the frying process. 

Are there any alternatives for this recipe?

• Rice flour is an alternative to this recipe. Rice flour will create a lighter and crispy texture for the oyster breading. Rice flour has a more delicate coating. I actually prefer the rice flour version more, however, I’m aware that people will typically have cornmeal on hand.
• Deep frying the oysters is another alternative. 

Best Fried Oysters Ingredients:

Buttermilk & Large Eggs– To give the recipe a more wow factor, I used buttermilk and egg. Usually a combination of these two make the breading crispier. In the process, the buttermilk and egg protect the Oyster from drying out while frying. 

Sriracha– To give the breading a little more spice, I used sriracha in the buttermilk mixture. 

Lemon wedges – this is a staple as it the lemon juice is squeezed over the fresh fried oysters. 

Fresh Oysters (pre-shucked)– Listen, I’m not about to shuck oysters AND then fry them lol. However, if its your jam, please do so by any means. However, I prefer to used raw shucked oysters that I purchased from my local farmer’s market lol. If you’re located in the southern states, Gulf Oysters will be a great option as they harvested along the Gulf of Mexico. Size of the oysters: I used extra small in this recipe. 

All-purpose flour– great binding agent especially for the buttermilk and eggs. It helps the coating process. 

Corn meal flour– great binding agent for crispiness. You’ll notice the crispy cornmeal crust after frying. 

Brief Step-by-step:

Keep fresh RAW oysters aside; make sure they are drained. 

In a large mixing bowl, whisk together 1 cup of buttermilk and egg. Add sriracha and whisk ingredients until homogenous. Add the oysters to the liquid mixture and let it sit for at least 10 minutes. Ensure the entire oyster has been coated in liquid. 

In another medium to large bowl, add both all-purpose and cornmeal into one large bowl. Combine flour and dry seasonings to whisk together.

Remove oyster one at a time from the buttermilk mixture; removing any excess liquid. 

Coat oyster in the flour and set aside on a frying rack. Once the first layer is completed, let the oysters sit for 10 minutes so flour can properly bind to oysters. 

In a frying pan or skillet, pour in the peanut oil. Oil temperature should be 360F when it is time to fry.

Place oysters in the hot oil and fry oysters in small batches on each side for 3-4 minutes. Remove the crispy oysters from the oil and them on a wire rack or baking sheet lined with paper towels to drain excess oil.

Immediately dash the breaded oysters with salt. 

Like this recipe? Try more of my seafood dishes like:

Louisiana Shrimp and Crawfish Étouffée