Fried Oysters Recipe
Lightly fried and served with our house remoulade sauce
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Ingredients
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Fried Oysters
House Remoulade Sauce
Method
House Remoulade Sauce
- 1
Make remoulade
In a medium bowl combine mayonnaise, Creole or grainy mustard, ketchup, prepared horseradish, pickle relish, chopped capers, lemon juice, Worcestershire sauce, hot sauce and paprika. Whisk until smooth. Stir in finely chopped parsley, then season with salt and black pepper to taste. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Fried Oysters
- 2
Brine/Marinate oysters
Place shucked oysters in a bowl and pour buttermilk mixed with 1 tablespoon of hot sauce over them. Stir gently to coat. Cover and refrigerate for 15–30 minutes; this tenderizes the oysters and helps the coating adhere.
- 3
Prepare dredging stations
While oysters marinate, set up three shallow bowls: 1) flour mixed with cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder and paprika; 2) beaten eggs with 2 tablespoons whole milk whisked until smooth; 3) panko breadcrumbs seasoned with remaining 1 teaspoon kosher salt and a light grind of black pepper. Keep bowls within easy reach.
- 4
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/4 inches (roughly 6–8 cm). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of breadcrumb — it should sizzle and brown in about 40–60 seconds.
- 5
Dredge oysters
Working in batches of 6–8 oysters to avoid overcrowding, remove oysters from buttermilk, letting excess drip back into bowl. Dredge each oyster lightly in the flour-cornmeal mixture, then dip into the egg wash, and finally coat thoroughly with the seasoned panko. Press gently so the panko adheres, but do not compress the oyster.
- 6
Fry oysters
Carefully lower oysters into the hot oil in a single layer. Fry for about 1.5–2 minutes per side, flipping once with a slotted spoon or tongs, until golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C); reduce heat slightly if it browns too quickly. Total fry time per batch should be about 3–4 minutes.
- 7
Drain and finish
Using a slotted spoon, transfer fried oysters to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a light pinch of salt. Allow to rest 1–2 minutes; this helps the coating set and keeps oysters crisp.
- 8
Serve
Arrange fried oysters on a platter with lemon wedges and a small bowl of chilled remoulade. Serve hot as a starter, about 4 oysters per person (serves 6).