Southern Fried Oysters

Fried oysters on platter with lemon wedges.

Print Recipe

4.94 from 33 votes

Crispy Southern Fried Oysters - restaurant-quality and ready in minutes

Prep Time15

Cook Time8

Soaking time15

Total Time38

Course: Appetizer, Main Course

Cuisine: American, Cajun, Creole, International, Southern

Servings: oysters

Calories: 118kcal

Author: Anecia Hero

Equipment

heavy - duty stockpot (cast iron or enamel)
Tongs
Slotted spoon or spider
Thermometer

Ingredients

1 pint oysters (2 cups ), drained; do not rinse (about 16-20) See Recipe Notes
2 cups buttermilk
1 tablespoon hot sauce , see recipe notes
2 cups flour, all-purpose
2 cups yellow cornmeal (not self-rising)
1 tablespoon Creole seasoning
1 teaspoon paprika, smoky
1 teaspoon salt
½ teaspoon fresh ground black pepper
1+ cup frying oil, vegetable or peanut See Recipe Notes

Instructions

Drain oysters in colander for about 15 minutes
1 pint oysters (2 cups ), drained; do not rinse
In a medium mixing bowl, combine buttermilk and hot sauce
2 cups buttermilk, 1 tablespoon hot sauce
Place drained oysters in mixing bowl; pour buttermilk mixture over oysters coating well; allow to rest about 15 minutes in the buttermilk while you make the breading
In a large mixing bowl, combine flour, cornmeal, Creole seasoning, salt, pepper and paprika
2 cups flour, all-purpose, 2 cups yellow cornmeal (not self-rising), 1 tablespoon Creole seasoning, 1 teaspoon paprika, smoky, 1 teaspoon salt, ½ teaspoon fresh ground black pepper
Use tongs and remove an oyster from the buttermilk and place it in the breading mixture; coat well; place on wire rack and repeat until all oysters are breaded; place in refrigerator for a few minutes (8-10 minutes) so the batter will set
In a heavy-duty stockpot (cast iron or cast enamel), heat oil to 325 - 350°F; (use a reliable thermometer)
1+ cup frying oil, vegetable or peanut
Once oil is to the correct temperature, place breaded oysters in oil in a single layer; allow to cook for 2-3 minutes until golden brown; remove with tongs, spider or slotted spoon and place on paper towel; repeat process until all oysters are fried

Notes

Servings: The number of servings depends upon how many oysters are in a pint. Oyster sizes vary from very small to quite large, so the exact number of oysters in a pint is hard to determine.

Oil: The amount of oil is based upon the size of stockpot you're using. You want about 2"inches of heat tolerant oil in the pan.

Buttermilk: Don't have buttermilk? Make your own with 2 cups of milk and 2 tablespoons of vinegar or lemon juice. Mix it up; let it sit about 15 minutes or until it thickens a bit.

Refrigerate: Once you've battered the oysters, let them rest on a wire rack in the refrigerator 8-10 minutes while you heat the oil; this ensures the bread coating will stay on during the frying process.

Hot Sauce: I use Louisiana brand Hot Sauce; the Crystal brand works, too.

At a minimum, use enough buttermilk to cover the oysters

You'll probably have some of the breading mixture leftover (depending upon how many oysters you're making.) Don't save it; toss any used coating mixture out (it's not safe to re-use since you co-mingled raw seafood with it.)

Nutrition