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Restaurants›Crafty Crab Panama City LLC›Fried Oyster Basket Recipe

Fried Oyster Basket Recipe

Name: Crafty Crab Panama City LLCs Fried Oyster Basket Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 24 count fresh shucked oysters; 2 cups buttermilk; 1 tbs hot sauce; 1 tsp kosher salt (for brine); 1.5 cups all-purpose flour; 0.5 cups cornstarch; 0.5 cups cornmeal (fine or medium grind); 1 cups panko breadcrumbs; 1 tsp baking powder; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp cayenne pepper; 0.5 tsp freshly ground black pepper; 1 tsp kosher salt (for breading); 2 count eggs; 0.5 cups whole milk; 6 cups neutral oil for frying (peanut, canola, or vegetable); 4 cups mixed baby greens or shredded cabbage; 1 count lemon; 2 tbs chopped fresh parsley; 1 tsp malt vinegar (optional); 0.5 cups mayonnaise; 1 tsp creole or Dijon mustard; 0.5 tsp hot sauce; 1 tbs lemon juice; 1 tsp capers, minced (optional); 0.5 tsp paprika; 0.5 tsp garlic, minced; 0.25 tsp kosher salt

Inspired by Crafty Crab Panama City LLC

Time1h

Serves4

Make Fried Oyster Basket Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Oysters & Brine

24 count fresh shucked oysters

2 cups Buttermilk

1 tbs Hot sauce

1 tsp kosher salt (for brine)

Breading Station

1 1/2 cups 00 bread flour

1/2 cups Cornstarch

1/2 cups cornmeal (fine or medium grind)

1 cups Panko breadcrumbs

1 tsp Baking powder

2 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Cayenne pepper

1/2 tsp freshly ground black pepper

1 tsp kosher salt (for breading)

2 count Eggs

1/2 cups whole milk

Frying Oil

6 cups neutral oil for frying (peanut, canola, or vegetable)

Basket & Garnish

4 cups mixed baby greens or shredded cabbage

1 count Lemon

2 tbs chopped fresh parsley

1 tsp malt vinegar (optional)

Basket Sauce (Remoulade-style)

1/2 cups Mayonnaise

1 tsp creole or Dijon mustard

1/2 tsp Hot sauce

1 tbs ReaLemon lemon juice

1 tsp capers, minced (optional)

1/2 tsp Watkins paprika

1/2 tsp Garlic, minced

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Oysters & Brine

Inspect and rinse

Place the shucked oysters in a colander and gently rinse under cold running water to remove shell fragments. Drain and transfer to a bowl.

Quick brine

In a small bowl whisk together 2 cups buttermilk, 1 tablespoon hot sauce, and 1 teaspoon kosher salt. Add the oysters, stir gently to combine, and refrigerate for 20–30 minutes. This tenderizes and seasons the oysters and helps the breading adhere.

Breading Station

Prepare dry mix

In a shallow wide bowl or rimmed plate combine 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 cup cornmeal, 1 cup panko breadcrumbs, 1 teaspoon baking powder, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Mix thoroughly so seasonings are evenly distributed.

Prepare wet mix

In a separate shallow bowl whisk together 2 eggs and 1/2 cup whole milk until smooth.

Set up dredging line

Arrange three stations: (1) a tray for the oysters straight from the brine (drip tray), (2) the egg-milk bowl, and (3) the seasoned dry mix. For an extra-crispy double coat, you can repeat egg then dry once more.

Frying Oil

Heat oil

Pour about 6 cups neutral oil into a heavy-bottomed Dutch oven or deep skillet to reach a depth of about 2–2.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown in about 45–60 seconds.

Breading & Frying

Dredge oysters

One at a time, lift oysters from the buttermilk brine and let excess drip back into the bowl. Place each oyster into the flour/cornmeal mixture and coat lightly, then dip into the egg-milk, allow excess to drip, and press into the dry mix so breadcrumbs adhere. For an extra-crisp finish, return coated oyster to the egg-milk and then a final roll in the dry mix (double coat). Place finished oysters on a wire rack while you work; do not stack.

Fry in batches

When the oil is at 350°F (175°C), carefully lower 6–8 oysters (do not overcrowd) into the hot oil using a slotted spoon or spider. Fry, turning as needed, until golden brown and crisp, 2.5–3.5 minutes depending on size. Internal oyster will just firm; do not overcook. Remove to a paper-towel-lined baking sheet or wire rack set over a sheet tray to drain. If oil temperature falls, allow it to return to 350°F before next batch.

Keep warm

Keep cooked oysters warm in a 200°F (95°C) oven on the wire rack while you finish remaining batches so they stay crisp.

Basket Sauce (Remoulade-style)

Make sauce

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon creole or Dijon mustard, 1/2 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon minced capers (if using), 1/2 teaspoon paprika, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to serve.

Basket & Garnish

Assemble basket

Divide 4 cups mixed baby greens or shredded cabbage among 4 serving baskets or plates (about 1 cup per serving). Spoon about 1 teaspoon malt vinegar over greens if desired. Arrange 6 fried oysters on top of the greens per basket.

Garnish and serve

Garnish each basket with a wedge of the lemon, a sprinkle of 1/2 tablespoon chopped fresh parsley per basket, and a small ramekin (about 2 tablespoons) of the remoulade sauce. Serve immediately while oysters are hot and crisp.