That’s it, my friends. I hope you enjoy this fried oysters recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! Fried oysters are certainly a delicacy, as least they are to me. They’re simple things, but simple is best when you’re cooking with the freshest oysters plucked straight from the sea. The breading is the best, made with a mix of seasoned cornmeal and cornstarch for crispy, crunchy texture you won’t get anywhere else. These are just how I like to make them at home. Let’s talk about how to make fried oysters, shall we?
Peanut Oil. For frying. You can use other vegetable oil. Cornmeal. Cornstarch. Cayenne. Use paprika for a milder kick. Salt and Black Pepper. To taste. Oysters. This recipe calls 12 large shucked oysters (about 1 pound), drained. Fresh is best, though you can use canned oysters.
The amount of oil can vary, depending on how you want to fry - deep fry or pan fry. Mix your Dredge. Mix your cornmeal and cornstarch with your seasonings in a bowl. It is best to fry them in batches to avoid overcrowding the frying pan. Small batches helps to keep the oil hot and keeps them from sticking together. Boom! Done! Your fried oysters are ready to serve. Are you ready to dig in? Don’t forget the creamy remoulade! Or the hot sauce!
Remoulade Sauce Tartar Sauce Cocktail Sauce
They are also popularly served on some type of bread as a sandwich, such as Oyster Po’ Boys, Fried Oysters on Toast, Fried Oysters and Rice, Fried Oyster and Bacon Sandwich, or a “Peacemaker” sandwich. You can also freeze fried oysters for 2-3 months, but freezing affects their overall texture, so I don’t recommend it. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
