Ingredients
Scale
1 pint large oysters (about 16-18 total)
1 cup buttermilk
2 tablespoons hot sauce
3/4 cup cornmeal
1/2 cup self-rising flour
1 tablespoon Cajun seasoning (or Old Bay)
1 teaspoon kosher salt
1/2 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