Fried Oysters

5 from 1 vote

Fresh Chesapeake Bay oysters get a quick buttermilk soak and a seasoned cornmeal dredge, then fry up golden and crisp in just a few minutes. Serve them with tartar sauce and lemon wedges, or pile them into a po' boy!

Course Appetizer, Dinner

Cuisine Southern

Keyword deep fried oysters, fried oysters, fried oysters recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 208kcal

Author Blair Lonergan

Equipment

Ingredients

1 pint fresh shucked oysters (about 18 oysters total)
Peanut oil, for frying
1 cup whole buttermilk, well shaken
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon Old Bay seasoning
½ teaspoon ground black pepper

Optional Tartar Sauce

1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh dill or parsley, optional
1 ½ tablespoons freshly-squeezed lemon juice
Salt and pepper, to taste

Instructions

Make the tartar sauce: Combine all of the tartar sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.
Drain and dry the oysters: Pour the oysters into a colander to drain, rinse briefly, and pat dry with paper towels. Get them as dry as possible.
Poke each oyster: Use a toothpick to poke a small hole in the large round part of each oyster to release steam and pressure during frying.
Set up the dredging station: Put the buttermilk in a shallow dish. In a separate shallow dish, whisk together the cornmeal, flour, salt, Old Bay seasoning, and pepper.
Soak the oysters: Add the oysters to the buttermilk and soak for a few minutes.
Dredge and rest: Remove the oysters from the buttermilk, gently shake off the excess liquid, and dredge in the cornmeal mixture to coat all sides. Shake off the loose breading and transfer to a wire rack to rest while the oil heats.
Heat the oil: Heat oil in a deep fryer, a deep cast iron skillet, or a Dutch oven over medium heat to a depth of about 2 to 3 inches, until it reaches 350°F. If you don't have a thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is ready.
Fry in batches: Working in batches so you don't overcrowd the pan, fry the oysters until deep golden and crisp, about 2 to 3 minutes. Adjust the heat to keep the oil between 350°F and 375°F.
Drain and serve: Drain on a wire rack or paper towels, season with additional salt and pepper while still warm, and serve hot with tartar sauce.

Video

Notes

The toothpick trick: Poking a small hole in the round part of each oyster before breading lets steam and liquid escape so the oysters don't pop in the hot oil. I've done it ever since my dad's oysters exploded in the fryer when I was a kid.
Dry oysters, better coating: Surface moisture is the number one reason breading falls off. Pat the oysters thoroughly dry before they go into the buttermilk.
Let the coating set: Resting the breaded oysters on a wire rack for a few minutes before frying helps the cornmeal stay put.
Oil temperature: Hold the oil between 350°F and 375°F. Too low and the oysters absorb oil and taste greasy. Too high and the coating burns before the oyster is cooked.
Coating options: Equal parts cornmeal and flour is the classic. Use all cornmeal for a heartier crunch, or panko for a lighter, crispier shell.
Buttermilk substitute: Put 1 tablespoon of white vinegar or lemon juice in a measuring cup, add enough milk to reach 1 cup, stir, and let stand 5 minutes.
Seasoning swaps: Cajun or Creole seasoning works in place of Old Bay for a New Orleans version. A blend of garlic powder, paprika, salt, pepper, and cayenne is good, too.
Doneness cue: Go by color rather than the clock. Deep golden coating and slightly curled edges mean they're ready. Oysters overcook in seconds.
Storage: Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat on a wire rack in a 350°F oven for 5 to 10 minutes. Avoid the microwave.
Serving size: This recipe serves about 2 to 3 people as an entrée, or 4 to 6 as an appetizer. Double or triple everything to feed a crowd.

Nutrition