Crispy Southern Fried Oysters

You’ll love these restaurant-quality crispy Southern Fried Oysters! They’ve got a nice crunchy coating and a delicious flavor! There’s no need to go out to have restaurant-quality fried oysters!

Make them in your own kitchen in minutes with this easy two-step recipe and a few simple ingredients!

I’m always torn at my favorite seafood restaurant between fried oysters or fried catfish; however, when I want to make fried seafood at home, this is my go-to fried oyster recipe: fresh oysters, soaked in buttermilk and a bit of Louisiana hot sauce, then tossed in a cornmeal mixture seasoned with a little Creole seasoning and crispy fried to a nice golden brown!

Why this recipe works

• The ratio of cornmeal to flour in this recipe results in crispy crunchy coating every time! The cornmeal coating stays on due to the soak in buttermilk, the temperature of the oysters and the temperature of the oil
• The seasonings are simple: a little salt and ground black pepper with your choice of Cajun or Creole seasoning (I add a little smoky paprika)
• Quick and easy – cook these at a high heat temperature in either peanut or vegetable oil and their ready in minutes!

Here’s what you’ll need

(Note: if you plan on making Oyster dressing or oyster soup/stew, reserve the oyster liquor.) Otherwise, discard it.

Classic fried oysters require just a few simple ingredients: Fresh drained oysters (I use Gulf oyster), all-purpose flour, yellow cornmeal (plain, not self-rising), buttermilk, hot sauce (like Louisiana hot sauce), paprika, salt and freshly ground black pepper. You can add a hint of garlic powder if you like.
These Southern fried oysters do not include eggs as a binding agent because the buttermilk binds the coating to the oyster.

How to fry oysters at home

First, you’ll need a sturdy, heavy-duty stockpot (cast iron or enamel). This is critical due to the high temperature you’ll be cooking.

Drain the raw oysters thoroughly, but do not rinse them. You want some of that salty brine flavoring which makes them “restaurant quality” fried oysters.

Soak them in buttermilk and hot sauce for about 15 minutes; prepare the breading mixture in a large bowl (cornmeal, flour, Creole seasonings, paprika, salt and pepper)

Use tongs and remove an oyster from the buttermilk and dredge it directly into the breading mixture; place coated oyster on a baking rack; continue process until all the oysters are coated.

Heat oil. The ideal oil temperature in restaurants is 350°F; however, at home, you can easily make these crispy Southern fried oysters at about 325°F. Use a high heat oil like peanut oil, vegetable oil or canola oil. Do not use olive oil – it will burn or catch the house on fire.
Dip oysters into hot oil in a single layer (this is usually about 6-10 oysters, depending upon size)

Fry for 2-3 minutes; remove with slotted spoon, spider or strainer and place on a few layers of paper towels. Repeat until all oysters are fried. 
Serve fried oysters with fried catfish and homemade tartar sauce, cocktail sauce or remoulade sauce as an appetizer! Or put them on fresh Italian bread and make a fried oyster Po’ Boy sandwich!

Where to buy fresh oysters

If you can find fresh shucked oysters then use those. I use fresh oysters from the seafood department at my grocery store.
Whole Foods Market and Kroger carry Kellum’s brand™ fresh oysters. These oysters are from the Atlantic and are harvested near the Northern Neck, Middle Peninsula and Chesapeake Bay right outside of Virginia.

Jeri’s™ is another brand that Kroger carries. These are Gulf oysters from Galveston Bay and are typically a little bigger than Atlantic oysters.

Be sure to check the expiration date on the packaging. It is not recommended to use them after that date. 

How to store fresh oysters

Generally speaking, you want to use fresh oysters as soon as possible. Nathan at Kellum’s recommends going by the expiration date on the can, which is usually about two weeks out from when the oysters are harvested, processed and shipped.

Varieties of oysters

There are a lot of varieties of oysters out there – who knew? Blue Point, Belon, Olympia, Pacific…it goes on and on! 

In the United States, the most common variety of oyster is the Eastern Oyster (Crassostrea virginica), which is also known as “Gulf,” “Atlantic,” or “American” oysters. They are generally 2 – 5″ inches in length.

If you happen to get large oysters, take this into consideration when cooking the Southern fried oysters.

Size of oysters

The size of the oyster often depends upon where it was harvested and how long it was fed. “Yearling” oysters are about a year old and are the smallest.

Most often, when you get “oysters on the half shell” at a restaurant, they’re about 1-2″ inches in length. Most fresh oysters that you get from the grocery store are about the same size as restaurant oysters. In my research, I came across some oysters that were palm-sized!

Recipe Tips

How to keep the breading on fried oysters

This is the most common challenge for home-cooks when frying food. The secret is:

• Do not coat cold oysters; let them rest in the buttermilk for at least 15 minutes
• Once you batter them, let them sit a few minutes while you heat the oil
• Make sure your oil is hot enough
• Use all-purpose cornmeal; not self-rising or stone ground

Just as with any fried food, if you put cold food into hot oil, the breading will fall off, no matter what binding agent you use – whether it be a lightly beaten egg or a buttermillk soak. Cold breading and hot oil do not work together.

Recipe FAQ’s

How to reheat fried oysters

The best way to reheat crispy Southern fried oysters is to place them on a baking sheet and place them in a hot oven 350°F – 400°F for a few minutes. Do not cover them with foil or add oil to the baking sheet.

I like to serve Southern fried oysters as an appetizer with a little tartar sauce and lemon juice! Some folks like to dip them in a horseradish-infused cocktail sauce or a creamy remoulade sauce. Another option is to make a New Orleans Po’ Boy sandwich! 

More Louisiana recipes

• Wild Rice and Oyster Dressing
• Restaurant Quality Fried Catfish
• Louisiana Seafood Gumbo
• Louisiana Red Beans and Rice
• Pan Fried Trout with Smokehouse Almonds
• Restaurant-quality Fried Okra