The most difficult part of frying oysters is the shucking if we're going to be honest (which some times of the year is infinitely easier thanks to us offering shucked oyster pints). But it is SO WORTH IT.
We love fried oysters by themselves with some extra horseradish-y cocktail sauce and a little spritz of lemon, or atop a fresh bed of greens dressed with a creamy dressing and dustings of dill. Bet you didn't know just how versatile fried oysters could be, did you?
- 1 pint fresh shucked oysters
- 2 c. buttermilk
- A few drops of your hot sauce of choice
- 1 1/4 c. fine yellow cornmeal
- 3/4 c. all-purpose flour
- 1 tsp. Cajun seasoning
- Note: you can also use any type of seafood bread-er in place of the cornmeal/flour/seasoning
- Sea salt flakes - we love the ones from Barrier Islands Salt Company (kosher salt will do in a pinch)
- Fryer/Dutch oven w/ frying oil (we prefer peanut oil), heated to 350°-375°F
- Strain oysters, allowing them to drain
- Submerse strained oysters in a bowl of buttermilk & hot sauce (the amount of hot sauce depends on your preferences - as we've said before: let the Spirit move you)
- Combine the cornmeal, flour, and seasoning in a separate bowl
- Remove oysters from buttermilk one at a time, dredging them in the breading mixture until full coated. Set aside (a metal cooling rack atop a sheet pan works great)
- Add breaded oysters to fryer one at a time, being sure not to overcrowd. Fry the oysters for around 2 minutes until the edges are slightly curled and they're golden brown
- Remove oysters from the oil and place on paper towels to wick away excess oil.
- Sprinkle with sea salt flakes and serve immediately, continuing to cook subsequent batches until all of your oysters are fried to perfection!