Fried Oysters

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Peanut oil, for frying

3/4 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

Dash hot sauce, such as Tabasco

1 cup cornmeal

1 cup all-purpose flour

Kosher salt and freshly ground black pepper

36 shucked oysters

Remoulade Sauce, for serving, recipe follows

Remoulade Sauce:

1 cup mayonnaise

1 tablespoon Creole mustard

1 tablespoon paprika

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

Dash hot sauce

Kosher salt and freshly ground black pepper


Special equipment:
deep fryer
  1. Heat oil in a deep fryer to 350 degrees F.
  2. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
  3. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Remoulade Sauce:

Yield: 1 1/2 cups.
  1. Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.