Description
Delight in the crispy, golden fried oysters that capture the essence of the ocean with a flavorful coating.
Ingredients
Scale
- 24 medium oysters, freshly shucked and thoroughly drained
- 120 ml (½ cup) buttermilk (or whole milk mixed with 1 tsp lemon juice)
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 60 g (½ cup) all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- 2 large eggs, lightly beaten
- 1 tbsp hot sauce (e.g., Tabasco or Frank’s RedHot)
- 60 g (½ cup) Panko breadcrumbs
- 60 g (½ cup) fine yellow cornmeal
- 1 tbsp Old Bay seasoning
- 1 tsp smoked paprika
- 950 ml – 1.2 L (4-5 cups) neutral oil with a high smoke point (e.g., vegetable oil, rapeseed/canola oil, or refined peanut oil)
Instructions
- Drain the oysters by rinsing under cold water and letting them sit in a colander for at least 5 minutes. Pat them lightly with a paper towel.
- Brine the oysters by mixing them with buttermilk, salt, and pepper, and let them sit for 5-10 minutes.
- Prepare three bowls: in the first, whisk together flour, salt, and pepper; in the second, whisk eggs and hot sauce; in the third, mix Panko, cornmeal, Old Bay, and smoked paprika.
- Dredge each oyster in flour, dip it in the egg wash, and press it into the Panko mixture.
- Chill the coated oysters on a wire rack for at least 15 minutes.
- Heat oil in a deep pan to 185°C (365°F).
- Fry the oysters in batches for 60-90 seconds until golden brown, then drain on a wire rack and sprinkle with salt.
- Serve hot with your choice of sauce, such as Lemon-Dill Tartare Sauce.
Notes
Fresh oysters yield the best flavor; ensure your oil temperature is correct for optimal frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 6 oysters
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg