Description
Crispy, golden-fried oysters, perfect for a party or a special occasion. Served with a creamy remoulade for dipping.
Ingredients
Units
Scale
- 12 large oysters shucked
- 2 cups (473 ml) flour
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 3 large eggs whipped
- 2 tablespoons half and half
- 1 cup (237 ml) cornmeal
- 3 cups (709 ml) peanut oil for frying
Instructions
- Make the Remoulade:
- For The Oysters:
- Set up a dredging station with 3 shallow bowls: one with flour, salt, and pepper mixed together; one with whipped eggs; and one with cornmeal.
- Place several layers of paper towels on a baking sheet and set aside.
- Heat oil in a fryer or Dutch oven to 350-375°F (177-191°C). Test oil by dropping a grain of rice into the oil; if it immediately comes to the surface and starts to cook, it’s perfect.
- Pat oysters lightly with a paper towel. Dip each oyster into the flour mixture, then the eggs, and finally the cornmeal.
- Transfer the oysters to the hot oil, cooking no more than 3-4 at a time. Cook for 2-3 minutes, flipping halfway through.
- Transfer cooked oysters to the prepared baking sheet and continue with the rest of the batch.
- Serve oysters with the remoulade sauce.
Notes
- For optimal crispiness, ensure oysters are completely dry before dredging.
- If you don’t have cornmeal, you can substitute panko breadcrumbs for a similar texture.
- Leftover fried oysters are best enjoyed within 1 day; refrigerate in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 oyster
- Calories: 200
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 10
- Cholesterol: 100