Fried Oysters

These southern favorites are crispy and a little spicy on the outside and moist on the inside. They’re perfect for snacking on by themselves or for tossing on a po’boy!

This is one of those Southern classics that bring us right back to our favorite surfside restaurant or po’boy shop. But don’t wait until you go back to the beach to treat yourself. You won’t believe how easy they are to make at home!

Ingredients and Substitutions

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• Oysters – Naturally the ones that are freshly shucked are best. But, if you don’t have those available you can use the type in a jar or plastic container from your seafood market. They’re quite good and they are meant for cooking, not to be eaten raw.
• Oil – We like peanut oil, but any high smoke point oil (such as canola) will be fine.
• Cornmeal – Yellow or white is good.
• Cajun or Creole seasoning – We like Tony Chachere Original and use it all the time. Substitute your favorite, or leave it out if you prefer a more bland taste. You’ll need to add salt if you don’t use the Cajun seasoning.
• Flour – plain all purpose
• Buttermilk – full fat or low fat would be just fine.
• Egg – large is standard
• Hot sauce – it’s optional. We like Crystal, but use whatever you have on hand.

How to fry oysters

Whether you are shucking them yourself or buying them pre-shucked, it’s always a good idea to drain and rinse your oysters and get any traces of shell or sand out of there.

Mix the buttermilk with the egg (and hot sauce if you want to give them a little kick.) Next, you’ll pat them dry before putting them in the buttermilk mixture for a few minutes.

When you pull them out of the mixture, you’ll want to use your fingers to “pull” the excess off the oysters. This will ensure that your breading doesn’t fall off after they’re fried!

Now you’ll dip them in the mixture of cornmeal, flour, and Creole seasoning. The wet and dry ingredients on our fried oysters are the same ones we use for our fried green tomatoes and fried pickles, so we swear by this combo!

When you’re ready to fry them up there are some different methods you could use:

First, if you have a deep fryer (you can click the link to grab one) it’s super easy to regulate the temp. Don’t have/want a deep fryer? No worries…

You could also fry them in a dutch oven (we recommend this to prevent splatter) using a candy thermometer to regulate the temperature. Maintain it as close to 360 degrees as possible.

No candy thermometer handy and want to do it the old fashioned way? Toss a little water on the oil. If it’s hot enough to sizzle, it’s hot enough to fry.

Just be sure to only put a few oysters in the oil at a time (6-8, depending on their size), and take a little break between batches to let the oil get back up to temperature again.

Fried oysters without cornmeal

For real old fashioned southern goodness leave out the cornmeal and flour and bread your oysters with cracker meal. Never heard of it? My mama always used it for breading her seafood, and we’ve included it in our southern style fried shrimp recipe.

You could even make your own by crushing up saltine or Ritz crackers with your food processor.

What do you serve with your oysters?

• A good dipping sauce like tartar, remoulade or cocktail sauce (our 3 ingredient recipe for cocktail sauce is included in the article about how to throw your own oyster roast)
• Make it a po’boy!
• Cornbread
• French Fries
• Biscuits
• Old Fashioned Macaroni and Cheese

Fried Oysters

Sara

Our fried oysters are crispy and a little spicy on the outside and moist on the inside. They're perfect for snacking on by themselves or for tossing on a po'boy!

5 from 7 votes

Print Recipe Pin Recipe

Cook Time 20 mins

Course Appetizer, Main Course

Cuisine Cajun, Creole

Servings 4 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 1 lb oysters shucked and rinsed
• 4 cups peanut oil or any high smoke point oil
• ½ cup cornmeal
• ½ cup all-purpose flour
• 4 tsp Tony Chachere or other Cajun seasoning
• ½ cup buttermilk
• 1 egg
• 1 Tbsp hot sauce optional

Instructions

 

• Heat oil to 360 degrees in a deep fryer or a dutch oven.
• Rinse oysters and pat dry with a paper towel.
• In a small bowl, combine buttermilk, egg, and hot sauce. Submerge the oysters in the mixture.
• In a medium bowl, combine cornmeal, flour, and cajun seasoning.
• Remove oysters from the buttermilk mixture and use your fingers to "pull" off the excess. Then, coat with cornmeal mixture.
• Drop oysters into oil 6-8 at a time, being careful not to crowd. Give the oil time to heat back up between batches.
• Let oysters cook 2-3 minutes (depending on size) and pull out when golden brown. Put on paper towels to drain.

Notes

• Cracker meal may be substituted for the cornmeal and flour. 
• Cajun seasoning may be omitted, but if so add 1-2 teaspoons of salt, according to taste. 

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 144mgPotassium: 199mgFiber: 3gSugar: 2gVitamin A: 951IUVitamin C: 4mgCalcium: 54mgIron: 2mg

Keyword oysters

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