Oyster Platter Recipe

Marinate Oysters

Place the drained oysters in a bowl. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce; pour over oysters and let sit 10–15 minutes in the refrigerator to lightly brine and tenderize.

Prepare Breading

In a shallow bowl combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko, 1 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne, and 1/2 tsp garlic powder. Mix well.

Heat Oil

Pour about 1 inch of vegetable oil (about 1 cup depending on pan) into a heavy skillet or Dutch oven. Heat to 350°F (175°C) — oil should sizzle when a pinch of flour is dropped in.

Dredge & Fry

Remove oysters from buttermilk, letting excess drip off. Dredge each oyster thoroughly in the breading mixture, pressing to adhere. Fry oysters in batches in the hot oil 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain for 2–3 minutes; sprinkle a little salt while hot.

Make Batter

In a bowl combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1 tsp sugar, and 3/4 tsp salt. Stir in 1/2 cup buttermilk, 1 beaten egg, 1 tbsp melted butter, 1/4 cup finely chopped yellow onion and 2 tbsp chopped scallion (if using) until just combined — batter should be a thick spoonable consistency. If too dry, add up to 1–2 tbsp more buttermilk.

Heat Oil

In a deep skillet or pot heat 2 cups vegetable oil to 350°F (175°C). Use a thermometer for accuracy; oil must be hot enough so hushpuppies cook through without absorbing excess oil.

Fry Hushpuppies

Using a small cookie scoop or two spoons, drop ~1 tbsp portions of batter into the hot oil in batches, careful not to overcrowd. Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F oven if making ahead.

Prepare Potatoes

Cut the 2 medium russet potatoes into 1/4–1/2 inch fries. Rinse in cold water until water runs clear to remove surface starch. Pat thoroughly dry with kitchen towels; moisture will cause oil to splatter and prevent crispness.

First Fry (Blanch)

Heat 2 cups vegetable oil in a heavy pot to 300°F (150°C). Fry the potatoes in batches 3–4 minutes until softened but not colored. Remove and drain on a wire rack or paper towels.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on a rack, immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika (optional).

Make Tartare/Tartar Sauce

Combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp chopped parsley in a small bowl. Taste and adjust salt or lemon as needed.

Plate the Platter: On a large platter or individual plates arrange the fries in a wedge, place 12 fried oysters grouped together, and add 6–8 hushpuppies. Garnish with lemon wedges and a small bowl of tartar sauce. Serve immediately while oysters and fries are hot and crisp.