Ostriche Fritte Recipe
Crispy golden fried oysters served with a drizzle of creamy tartar sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Oysters
Method
Preparation
- 1
Prepare the Oysters
Rinse the shucked oysters under cold water and pat them dry with paper towels.
- 2
Set Up Breading Station
In one bowl, combine the flour, cornmeal, salt, black pepper, and cayenne pepper. In another bowl, pour the buttermilk.
- 3
Bread the Oysters
Dip each oyster in the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture until fully coated.
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Oysters
Carefully add the breaded oysters to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown.
- 6
Drain and Serve
Using a slotted spoon, remove the fried oysters and place them on a paper towel-lined plate to drain excess oil. Serve hot with creamy tartar sauce.
