Fried Oysters

Total Time:
35 min
5 min
20 min
10 min

16 fried oysters, 2 to 4 servings

  • 1 cup buttermilk
  • 1 tablespoon Essence, plus 1 tablespoon
  • 16 freshly shucked oysters, about 1 pint, drained
  • 1/2 cup masa harina
  • 1/2 cup all-purpose flour
  • 4 cups vegetable oil, for frying
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.

  • Combine the masa harina and flour with the remaining Essence in a shallow dish.

  • In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.

  • Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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4.6 7
Our kids love Fried Oysters! But then, our kids like all fried, chicken, you name it. This recipe is excellent if you or your kids are new to oysters. Try this, then you'll look for a more adventurous oyster recipe, and another, and another! For some other oyster recipes check out Oysters Rockefeller or even try some recipes at simplyshuck. Keep shuckin'! item not reviewed by moderator and published
This was a great recipe. Didn't like buying a 5 lb bag of masa, but it really made the dish. Essence was the best touch, too. Wouldn't change a thing. Must try, if you like oysters. Everyone gobbled them up !! item not reviewed by moderator and published
These were exceptionally exquisite. The combination of spices and flavors melts in your mouth. very easy and a quick app item not reviewed by moderator and published
They were delicious and 3 minutes on each side made them nice and creamy on the inside. Perfect. Wish I had more. item not reviewed by moderator and published
I have had fried oysters from Key West to Nova Scotia, with stops in GA. SC. NC. NJ. ME. as well and no where has the taste been as good as this recipe! They are the very best bar none! I like to add a dash of essence after frying to "kick it up a notch" The corn meal is wonderfull to add a little sweetness & when I cant get fresh oysters in the shell the williamspoint brand of fresh shucked (from washington state) are an excellent choice & are the largest i've ever seen! Plump and tasty. item not reviewed by moderator and published
Had no masa harina, so I used all purpose flour only. Probably used a little more of the essence in the buttermilk, but they were not over salty. Cooked in a cast iron dutch over in about 2' of peanut oil so they would be deep fried. My Polder thermometer meat/oven worked great, and I will say, these were by far the best fried oysters I've ever made. Very simple to make with superb results. Only recipe I'll use from now on! item not reviewed by moderator and published
The breading was perfect. The best I've ever tried for Oysters and would definitely do it again. A much better difference than what I see people doing with just corn meal which doesn't work. There was however way too much seasoning. Literally to the point that I had to throw the whole batch away. That particular Essence seasoning has an odd flavor. I went out and bought the bottle of it at the store. I won't hesistate to make this again but maybe with 1 teaspoon of season salt in each the buttermilk and then the flour mixture instead of the Essence. item not reviewed by moderator and published

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