These delicious Fried Oysters are tender on the inside with a crispy golden exterior. Serve them as an appetizer or as an entree with a squeeze of lemon juice or your favorite sauces on the side for dipping.
Easy Fried Oysters
Seafood lovers will flip for these homemade Fried Oyster! To make them, begin by whisking buttermilk and egg in one bowl and cornmeal and all purpose flour with seasonings per the recipe in a separate bowl. Add a few dashes of hot sauce to the buttermilk, then add shucked oysters to marinate. The buttermilk egg brine adds so much to the flavor! Once done, lift each oyster from the marinade allowing excess buttermilk to drip off, then coat with the cornmeal-flour mixture. Drop them into a Dutch oven fitted with a fry thermometer and oil that’s been preheated to 350°F. Fry the oysters for around 2-3 minutes turning as needed for even browning. Use a stainless spider or slotted spoon to remove to a paper towel lined platter while you finish frying the remaining oysters in batches.
How to Make the BEST Southern Fried Oysters
- Ingredients you’ll need to make homemade Fried Oysters: Shucked oysters, yellow cornmeal, all purpose flour, seasoned salt, lemon pepper or black pepper, paprika, granulated garlic, onion powder, buttermilk, large egg and hot sauce.
- Kitchen tools you’ll need: Dutch oven or similar heavy bottomed pot for frying, fry thermometer, measuring cups and spoons. shallow dishes for the dredging mixture, whisk, paper towel lined platter or sheet pan.
- If you have experience shucking oysters, you’ll be good to go. If not, do yourself a favor and buy the oysters that have already been shucked by professionals.
- The buttermilk egg brine provides a boost to the flavor of the oysters overall. I find it best not to rinse the oysters but take them straight from the shell to the buttermilk brine.
- When choosing fresh shelled oysters, look at the shell for broken or fractured spots. Also, if they have a foul odor and don’t pass the smell test, they’re not fresh. Good oysters should have a scent that’s like the sea but not fishy or pungent in any way. A foul smell could mean they’re on the verge of going bad, if not already.
- Pick oysters that are plump and firm and not dried out.
- Fresh oysters cook fairly quickly. Cooking time can vary depending on the size of the oysters.
- It’s important to maintain the temperature of the oil while cooking to prevent them from becoming greasy. This is the same rule of thumb for frying any item.
- You can serve oysters with any seafood sauce that you love or simply with a squeeze of fresh lemon juice. Cocktail sauce or tartar sauce are both stellar options for serving on the side.
- Fried Oysters are best made and eaten immediately while warm. If you have any leftover, you can store them chilled in the refrigerator for up to 2 days. Reheat in a 350°F air fryer or 375°F oven in a single layer on a sheet pan for a few minutes or just until crisped and heated through. Don’t overcook.
More Seafood Recipes to Make
- Treat the family to a Sheet Pan Shrimp Boil any night of the week.
- There’s nothing like Southern Fried Catfish with a side of tarter sauce.
- Lobster Mac and Cheese is a special dish for a special occasion.
- You’re certain to shake-up mealtime with these Salmon Burgers.
- Cozy up to a bowl of Manhattan Clam Chowder or New England style creamy Clam Chowder for supper.
- Beer Battered Fish Tacos can be topped with your favorite taco fixings.
- You’ll be sure to impress with these delicious Jumbo Lump Crab Cakes.
- White Clam Sauce with Linguine from 40 Aprons.
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Helpful Kitchen Items:
- 36 shucked oysters don't rinse
- 1 cup buttermilk
- 1 large egg
- 1 tsp hot sauce
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tsp seasoned salt
- 1 tsp lemon pepper or black pepper
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp smoked paprika
- 4 cups peanut oil or vegetable oil for frying
- Heat 2-3 inches of oil in a Dutch oven to 350°F.
- In a shallow dish whisk together buttermilk, egg and hot sauce. (adjust amount of hot sauce to taste)
- In a separate shallow dish whisk together cornmeal, flour, seasoned salt, lemon pepper or black pepper, garlic, onion powder and paprika.
- Add oysters to buttermilk mixture, let soak for 5-10 minutes. Remove letting excess drip off then dredge in dry ingredients.
- Drop oysters in hot oil, cooking in batches for around 2 minutes or until golden and crispy turning as needed for even browning.
- Remove from oil using a stainless steel spider or slotted spoon to a paper towel lined platter or sheet pan. Season lightly with additional seasoned salt.
- Serve immediately with a remoulade, tarter sauce or cocktail sauce for dipping, if desired.