Description
Experience the tantalizing crunch of Fried Oysters, bringing the flavors of the coast into your home.
Ingredients
Scale
- 24 medium oysters, freshly shucked and thoroughly drained
- 120 ml buttermilk (or whole milk mixed with 1 tsp lemon juice)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 60 g all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 large eggs, lightly beaten
- 1 tbsp hot sauce (e.g., Tabasco or Frank’s RedHot)
- 60 g Panko breadcrumbs
- 60 g fine yellow cornmeal
- 1 tbsp Old Bay seasoning
- 1 tsp smoked paprika
- 950 ml – 1.2 L neutral oil (e.g., vegetable, rapeseed/canola, or refined peanut oil)
Instructions
- Drain the oysters: Rinse them under cold water, then let drain for at least 5 minutes and pat lightly with a paper towel.
- Brine: Combine the oysters with buttermilk, salt, and pepper. Toss gently and let sit for 5-10 minutes.
- Prepare the bowls: In three shallow dishes, prepare the flour mixture, egg wash, and crunch mixture.
- The three-step dance: Dredge oysters in flour, dip in egg wash, then coat with the crunch mixture.
- Chill: Place coated oysters on a wire rack and refrigerate for at least 15 minutes.
- Heat the oil: Heat neutral oil in a deep pan over medium-high heat until it reaches 185°C (365°F).
- Fry in batches: Drop 5-6 coated oysters into the hot oil, frying in small batches.
- Cook to perfection: Fry for 60-90 seconds until golden brown.
- Drain and season: Remove fried oysters and place them on a wire rack, sprinkling lightly with salt.
- Serve: Enjoy immediately with Lemon-Dill Tartare Sauce.
Notes
Store leftovers in an airtight container for up to 2 days in the refrigerator. For longer storage, freeze uncooked, breaded oysters.
Nutrition
- Serving Size: 6 pieces
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg