Fried oysters are delicious little flavor bombs hearkening southern culinary tradition and the flavors of their region. The best thing about frying oysters is the limitless combination of spices, oils, and breading that can be used to create a new style of fried oysters. We found 3 great recipes to start your fried oyster addiction and introduce you to the world of possibilities.
Peanut Fried Oysters
These traditional fried oysters rely on the flavors of peanut oil, buttermilk, hot sauce and paprika to create a savory and sweet final product. Serve with spicy remoulade.
- 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
- Heat oil in a deep fryer to 350 degrees F.
- 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.
- 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.
Crispy Cornmeal Oysters
If you love cornbread, then this recipe is a sure winner. The cornmeal batter makes these oysters super crunchy, sweet and wholesome. Serve with tartar sauce. Source: The Spruce.
- Vegetable oil (for frying)
- 1-quart oysters (about 2 cups drained oysters)
- 2 large eggs (beaten)
- 2 cups cornmeal
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons flour
- Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
- Drain the oysters and pat dry with paper towels or a kitchen towel.
- In a bowl, beat the eggs.
- Add drained oysters and set aside for 10 minutes.
- In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
- Lift an oyster out of the egg mixture and let excess drip off and roll it in the cornmeal mixture to coat.
- Then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8.
- Fry the oysters for about 2 to 4 minutes, or until they are golden brown.
- Use a metal slotted spoon to remove the oysters to paper towels to drain.
Everything is better with panko breadcrumbs and fried oysters are no exception. These tasty little fellas will make your mouth water just coming out of the fryer. Serve with hot sauce.
- 8 ounces fresh select oysters
- 1 large eggs, slightly beaten or 2 egg whites
- 1 tablespoon club soda or 1 tablespoon skim milk
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon cayenne pepper (optional)
- 1⁄4 teaspoon Morton nature seasoning
- 3⁄4 cup panko breadcrumbs (Japanese)
- 1⁄2 teaspoon Italian seasoning
- Line colander with two layers of paper towel.
- Rinse oysters, drain and put in colander, patting to dry.
- EGG DIP: In small bowl, add egg and milk; whisk to blend well.
- If using only egg whites, do not whisk enough to be dry/frothy.
- FLOUR COATING: Put all ingredients in small plastic bag and shake to mix well.
- PANKO COATING: in a small bowl, add ingredients and mix well.
- TO BREAD OYSTERS: Step 1: Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.
- Step 2: Place them in Flour Coating, shaking to completely coat oysters.
- Remove from Flour Mixture.
- Step 3: Repeat step 1.
- Step 4: Place them in Panko Coating bowl.
- Roll them over and get them completely coated with bread crumbs.
- With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.
- Repeat Steps 1-4 until all oysters are breaded.
- Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.
- This breading can be done up to 8 hours ahead.
- TO FRY OYSTERS: Heat frying oil in deep pan to 375 degrees Fahrenheit.
- With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.
- Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.
- Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).
- Remove from oil and drain on layers of paper towels.
- NOTE: After cooking one batch of oysters, let the temperature of the oil return to about 375, before cooking the next batch.
- If the oil temperature is not hot enough before adding the oysters, they will taste greasy, rather than light.