Fried Oysters Recipe

Rinse and drain

Place the shucked oysters in a fine-mesh strainer and gently rinse with cold water to remove any shell fragments. Let drain for 5 minutes and transfer to a bowl.

Marinate (optional)

If using hot sauce, mix it into the cold milk or buttermilk, then add the drained oysters and let sit 5–10 minutes. This adds flavor and helps the coating adhere.

In a shallow bowl or pie plate, whisk together the all-purpose flour, cornmeal, cornstarch, kosher salt, black pepper, garlic powder, paprika, and cayenne until evenly combined.

In a separate shallow bowl, beat the egg with 2 tablespoons cold water until smooth. This will act as the wet binder between the oyster and dry coating.

Working in small batches (to avoid crowding), dip each oyster first into the egg wash, letting excess drip off, then dredge thoroughly in the dry coating, pressing gently so the coating adheres. Place coated oysters on a wire rack set over a sheet pan. Let rest 5–10 minutes to set the crust.

Pour the oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 2 cups for a medium pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the coating: it should sizzle and float steadily but not brown instantly.

Carefully add 6–8 oysters (or whatever fits comfortably without crowding) to the hot oil. Fry, turning occasionally if needed, until golden brown and crisp, about 2–3 minutes total depending on oyster size. Use a slotted spoon or spider to transfer fried oysters to a paper towel–lined plate or a wire rack set over a baking sheet to drain.

Adjust heat as necessary to maintain oil temperature around 325–350°F (163–175°C). Continue frying remaining oysters in batches. When finished, briefly season the hot fried oysters with a light sprinkle of kosher salt.

Arrange fried oysters on a platter. Garnish with chopped parsley, serve with lemon wedges and tartar sauce or remoulade on the side.

Serve immediately for best crispness. Leftovers can be kept in a single layer on a baking sheet in a 300°F (150°C) oven for 5–10 minutes to re-crisp before serving.