Description
Crispy, golden-brown fried oysters await with this straightforward recipe that brings restaurant-quality results to your kitchen. This classic preparation method combines traditional Southern breading techniques with precise timing to create perfectly cooked oysters every time.
This recipe delivers tender, juicy oysters encased in a crispy cornmeal-flour coating. The buttermilk soak ensures moisture retention, simultaneously tenderizing the oysters and helping the breading adhere properly.
Ingredients
Scale
- 12 large shucked oysters, drained
- 1/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 large eggs
- 2 cups vegetable or peanut oil
- 2 teaspoons seasoned salt
- 1 teaspoon black pepper
- Lemon wedges and sauce for serving
Instructions
- Drain oysters thoroughly and pat dry with paper towels.
- Prepare three separate bowls:
- First bowl: Mix flour with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper
- Second bowl: Whisk eggs until well combined
- Third bowl: Combine cornmeal with remaining seasoning
- Heat oil in a heavy-bottomed pot or deep fryer to 350°F.
- Bread each oyster:
- Coat in seasoned flour
- Dip in beaten egg
- Roll in cornmeal mixture
- Place on a plate in single layer
- Fry oysters in batches for 2-3 minutes until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Maintain oil temperature between 325°F and 350°F for optimal results
- Avoid overcrowding – fry in small batches of 6-8 oysters
- Season immediately after removing from oil
- Serve promptly for best texture
- Leftover oysters can be refrigerated for up to 2 days
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American