Description
Southern Crispy Fried Oysters bring the authentic charm of Southern cooking to your table with their crunchy cornmeal crust and juicy, briny interior. This restaurant-quality seafood dish is versatile enough for any occasion—be it a casual appetizer, a savory snack, or the centerpiece of a seafood platter. With straightforward steps and classic flavors, this recipe captures the essence of Southern culinary tradition.
Ingredients
Units
Scale
- For the Oysters:
- 1 dozen fresh oysters, shucked
- 1 cup buttermilk
- For the Coating:
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
- For Frying:
- Peanut oil (or any high smoke-point oil) for deep frying
- For Garnish:
- Lemon wedges
- Optional: Fresh parsley
Instructions
- Prepare the Oysters:
- Rinse and pat dry the shucked oysters. Soak them in buttermilk for at least 10 minutes to tenderize and enhance flavor.
- Prepare the Coating:
- In a shallow dish, combine the cornmeal, flour, Creole seasoning, and salt.
- Coat the Oysters:
- Remove the oysters from the buttermilk, letting the excess drip off. Dredge each oyster in the cornmeal mixture, ensuring an even coating.
- Heat the Oil:
- Heat peanut oil in a deep fryer or heavy-bottomed skillet to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Oysters:
- Fry the oysters in small batches to avoid overcrowding. Cook for 2–3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Plate the fried oysters with lemon wedges and your favorite dipping sauces like tartar sauce, cocktail sauce, or remoulade.