Jumbo Fried Oysters (3) Recipe

Prepare oysters

If oysters are not already shucked, hold each shell with a towel and carefully shuck. Detach the oyster from the bottom shell, drain gently on paper towels to remove excess liquor but leave a little moisture for adhesion. Place oysters on a plate and season lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; set aside for 5 minutes.

Squeeze a little lemon over each oyster right before dredging if desired.

Make dry mix

In a shallow bowl or pie plate whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cornmeal (if using), 1/2 tsp baking powder, 1 tsp Old Bay, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp fine salt until evenly combined.

Prepare wet mix

In a second shallow bowl beat 1 large egg with 1/2 cup buttermilk and 1 tsp hot sauce (optional) until smooth.

Set up a third small plate with 1/4 cup additional flour if you prefer a three-step dredge (dry-wet-dry) for extra crust adhesion.

Heat oil

Pour about 2 cups of neutral oil into a heavy 10–12 inch skillet or cast-iron pan to a depth of about 1/2 to 3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) on an instant-read thermometer. If you do not have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float steadily without browning immediately.

Dredge oysters

Working one at a time, lightly dredge each seasoned oyster in the dry mix or flour plate to coat, shake off excess, dip into the egg-buttermilk mixture allowing excess to run off, then return to the dry mix for a final coating. Press gently so the coating adheres but do not compress the oyster flat.

Fry

Carefully lower the coated oysters into the hot oil, 2–3 at a time so as not to crowd the pan. Fry for 1 1/2 to 2 1/2 minutes per side until coating is deep golden brown and crisp and internal oyster temperature is hot. Turn once using tongs or a slotted spoon. Total fry time will be about 3–5 minutes per batch depending on oyster size and oil temperature.

Transfer fried oysters to a wire rack set over a baking sheet or paper towel-lined plate to drain. Immediately sprinkle with a pinch of flaky finishing salt. Keep warm in a 200°F (95°C) oven if frying multiple batches.

Plate 3 fried oysters per serving. Garnish with chopped parsley and lemon wedges. Serve with 1/4 cup tartar sauce or remoulade on the side for dipping.

Recommended: serve immediately so crust remains crisp. Provide extra lemon and hot sauce at the table if desired.