Fried Oysters Recipe

Prepare oysters

Pat shucked oysters dry on paper towels to remove excess moisture. Keep chilled until ready to batter.

Make wet batter

In a medium bowl whisk together eggs, buttermilk, and cold sparkling water until smooth. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let rest 5 minutes.

Make dry mix

In a shallow bowl combine all-purpose flour, cornstarch, cornmeal, baking powder, paprika, cayenne, remaining 1.5 teaspoons kosher salt, and remaining black pepper. Mix thoroughly.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1.5 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a cube of bread — it should brown in ~45 seconds.

Batter and fry oysters

Working in small batches (4–6 oysters), dredge each oyster first in the dry mix, shaking off excess, then dip into the wet batter to coat, and finally return to the dry mix for a light second coating (for extra crunch). Immediately carefully lower into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes, turning once if needed. Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), minced chipotle, adobo sauce, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, hot sauce, salt, and pepper until smooth and well combined. Taste and adjust heat/salt or lemon as needed. Refrigerate at least 20 minutes to let flavors meld. Yield: enough for plating with 18 oysters.

Quick pickles (optional)

If making quick house pickles: bring pickling brine (combine 1/4 cup vinegar, 2 tsp sugar, 1/4 tsp salt, and 2 tbsp water) to a simmer, pour over 1/2 cup thinly sliced cucumber or cornichons in a jar, cool to room temperature, then refrigerate for at least 15 minutes.

Make slaw

In a large bowl combine shredded green cabbage, red cabbage, carrot, red onion and chopped parsley. Whisk together apple cider vinegar, olive oil, honey, Dijon mustard, 1/2 tsp salt and 1/4 tsp pepper; toss with vegetables until evenly coated. Taste and adjust seasoning. Let sit 10–15 minutes to soften slightly.

To plate: place a small bed (about 1/2 cup) of slaw on each of 6 plates or on a communal serving board. Top slaw with 3 fried oysters per serving. Add a drizzle or dollop (about 1 tablespoon) of chipotle remoulade over or beside the oysters. Scatter quick pickles (about 1 tablespoon per plate) on top or alongside. Dust lightly with smoked paprika and finish with microgreens or chopped chives. Serve immediately with lemon wedges on the side.

Serve

Serve hot so oysters remain crisp. Provide extra remoulade and lemon wedges at the table.