Jul 14 2026
Restaurants›Thames Street Oyster House›Fried Chesapeake Oysters Recipe

Fried Chesapeake Oysters Recipe

Inspired by Thames Street Oyster House
Time45m
Serves4

hand breaded choice oysters, dent corn hominy, rémoulade

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Ingredients

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Oysters

Hominy

Rémoulade

Method

Preparing the Oysters

  1. 1

    Shuck the Oysters

    Carefully shuck the fresh oysters, discarding the top shell and keeping the oyster meat in the bottom shell. Rinse under cold water and pat dry.

  2. 2

    Prepare the Breading Station

    Set up a breading station with three shallow dishes: one with flour, one with a beaten mixture of eggs and milk, and one with a mix of cornmeal, salt, black pepper, and cayenne pepper.

  3. 3

    Bread the Oysters

    Dip each oyster in the flour, shaking off excess, then into the egg mixture, and finally into the cornmeal mixture, ensuring an even coating.

Frying the Oysters

  1. 4

    Heat the Oil

    In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 5

    Fry the Oysters

    Carefully add the breaded oysters to the hot oil in batches. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels.

Preparing the Hominy

  1. 6

    Cook the Hominy

    In a saucepan over medium heat, melt the butter. Add the dent corn hominy, salt, and black pepper. Stir to combine and cook for 5-7 minutes until heated through.

Making the Rémoulade

  1. 7

    Combine Rémoulade Ingredients

    In a bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, Worcestershire sauce, hot sauce, and chopped parsley until well combined.

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