Golden brown and crunchy fried oysters are one of the best ways to enjoy these briny little sea creatures. Try this easy Southern Fried Oyster Recipe! It will transform your kitchen into a world-famous seafood shack in no time.
If you enjoyed our recipe for Chargrilled Oysters New Orleans Style, you're going to love these classic southern fried oysters. The breading is seasoned with Cajun or Creole seasoning and made even crispier with a cornmeal-and-flour mixture.
Quickly fried and served with Spicy Aioli, this will be one of your favorite oyster recipes to serve for parties, appetizers, Mardi Gras or the Super Bowl.
You can serve these oysters simply with lemon wedges and dipping sauces, or pile them on a fresh sub roll with shredded iceberg, tomato, onion and pickles for an eye-popping oyster po' boy sandwich.
Ingredients needed for this recipe:
Before we get to the step by step directions, a few notes about the ingredients.
Fresh oysters: one pint of large fresh oysters should give you 16-18 oysters. That will feed 4-5 people for an appetizer or 2-3 for a main course. Keep reading for the FAQ's for info on using canned oysters in this recipe.
Buttermilk: it's the best way to add flavor and moisture to Southern fried anything! Substitute a cup of milk with 2 tablespoons white vinegar if you're out of buttermilk.
Cornmeal: yellow cornmeal adds the perfect color, distinctive flavor and crunch to the coating, but use whatever you have to make your cornmeal mixture.
Full ingredient list and measurements included in the printable recipe card below.
Step by Step Instructions:
1. Soak oysters before breading
To begin, combine buttermilk and hot sauce in a bowl or large measuring cup and stir to combine. Add shucked oysters to the buttermilk mixture and soak for 20 minutes while assembling the rest of the recipe.
2. Make breading mix
In a shallow dish, stir together flour, cornmeal, cajun seasoning, salt and pepper.
3. Bread oysters
Once oysters have finished soaking, dredge them in the seasoned cornmeal and flour mixture. Press the crumbs onto the oysters then move the breaded oysters to a tray and refrigerate for a few minutes while you heat oil.
4. Fry oysters
Prepare a large skillet or dutch oven with about an inch of neutral oil. Set over medium to medium high - the goal is to keep your oil temperature around 370℉. Fry oysters in the hot oil in batches so as not to overcrowd the oil.
Fry for about 90 seconds, then flip, cooking for another minute or two.
Use a slotted spoon or tongs to remove oysters to a rack to drain off any excess oil.
5. Options for serving crispy fried oysters
Pile oysters on a serving platter with lemons and Spicy Aioli or Homemade Tartar Sauce.
Or serve crispy oysters on a sub roll with shredded iceberg lettuce, spicy aioli, onions, pickles and tomatoes for the best oyster po' boy!
Need More Cajun-style Recipes?
FAQ's and Serving Suggestions:
While the flavor and texture of canned oysters is different than fresh, you can use canned oysters in this recipe. Be sure to drain the oysters and dry them before soaking in the buttermilk and hot sauce mixture.
Here are a few indicators of fresh oysters:
- The shells should be tightly closed or close when tapped. No broken shells!
- Fresh oysters should have a mild, briny smell of the ocean. Avoid oysters with a strong, unpleasant odor.
- When opened, the meat should be plump, firm, and glistening.
Once oysters are removed from their shell they can be served raw, baked, steamed, grilled or in specialty baked dishes. Oysters don't take long to cook and they will toughen up if cooked too long, so remove from heat as soon as they are finished.
Shucking oysters can be challenging for beginners, America's Test Kitchen has a fabulous short video if you want to learn to shuck at home. If you don't have a shucking knife or you want a more hands-off method, Food & Wine Magazine offers several no-shuck methods for opening your fresh oysters. My favorite is freezing. If you put your fresh oysters in the freezer for about an hour (or until thoroughly frozen) then move them to the refrigerator for about 30 minutes to thaw, the shells will pop open. If you need a quicker solution, heat the oysters in their shells just until the shells open.
The number of oysters per person can vary depending on the size of the oysters, whether they are the main course or an appetizer, and individual appetites. As a general guideline, I plan on serving 3-4 oysters per person for an appetizer and 6-8 for main dishes. Then I'll adjust based on my guests' preferences and appetites.
In addition to a classic cocktail sauce, here are my favorite dipping sauces for oysters whether I'm serving them for appetizers or the main course:
Remoulade Sauce
Spicy Aioli
Tartar Sauce
In addition to fresh lemon wedges and a bottle of hot sauce, I like to serve my crispy fried oysters with Napa Cabbage Slaw and Parmesan Truffle Fries.
Fried oysters taste best eaten right after cooking. To store leftover oysters, transfer fried oysters to an airtight container and keep in the refrigerator for up to 2 days.
Easy Southern Fried Oysters Recipe
- Total Time: 25 minutes
- Yield: 3-4 for appetizers 1x
Ingredients
1 pint large oysters (about 16-18 total)
1 cup buttermilk
2 tablespoons hot sauce
¾ cup cornmeal
½ cup self-rising flour
1 tablespoon Cajun seasoning (or Old Bay)
1 teaspoon kosher salt
½ teaspoon black pepper
Neutral oil (for frying)
Instructions
- To begin, combine buttermilk and hot sauce in a bowl or large measuring cup and stir to combine. Add shucked raw oysters to the mixture and soak for 20 minutes while assembling the rest of the recipe.
- In a shallow dish, combine flour, cornmeal, cajun seasoning, salt and pepper. Stir to combine well.
- Once oysters have finished soaking, dredge them in the seasoned coating mixture. Press the crumbs onto the oysters then move the breaded oysters to a tray and refrigerate for a few minutes while the oil heats.
- Prepare a large skillet or dutch oven with about an inch of neutral oil. Set over medium to medium high - the goal is to keep your oil around 370℉. Fry the oysters in batches so as not to overcrowd the oil. Monitor the temperature to ensure the oysters cook without burning. Fry for about 90 seconds, then flip, cooking for another minute or two. Move oysters to a rack to drain off any excess oil.
- Serve oysters with lemons and spicy aioli or tartar sauce.
Notes
One pint of large oysters should yield 16-20 oysters. This amount of breading will also coat a pint of smaller oysters.
- Prep Time: 15
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
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