Oyster Fry (5pcs) Recipe

Pat the shucked oysters dry with paper towels to remove excess liquid. Place them in a shallow bowl.

In a separate bowl, whisk together the buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour the marinade over the oysters and refrigerate for 15–30 minutes. This tenderizes and seasons the oysters.

While oysters marinate, combine the breading ingredients in a wide shallow dish: 3 tbs flour, 2 tbs cornstarch, 2 tbs cornmeal (if using), 1/2 cup panko, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Whisk together to distribute spices evenly.

Spread the breading mixture out a bit so each oyster can be coated without clumping.

In a small bowl, beat the egg with 2 tbs milk (or water) to make the wet dredge.

Pour oil into a heavy skillet or shallow pot to a depth of about 1/2–3/4 inch (use approximately 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of breading sizzles and browns in about 20–30 seconds.

Working one oyster at a time, remove from the buttermilk (let excess drip off), dip into the beaten egg, then press into the breading mixture to coat thoroughly, pressing panko onto the surface to help it adhere. Place coated oysters on a wire rack while you finish breading the rest.

When oil is hot, carefully add oysters in a single layer, without overcrowding (fry in 2 batches if necessary). Fry for about 1.5–2 minutes per side, or until golden brown and crisp. Smaller oysters may cook faster; do not overcook to avoid toughening.

Use a slotted spoon or spatula to transfer fried oysters to a paper towel-lined plate or a wire rack to drain for 1–2 minutes.

Arrange the 5 fried oysters on a serving plate. Sprinkle chopped parsley over them and serve with lemon wedges and tartar sauce or spicy mayo on the side.

Squeeze lemon over oysters just before eating and dip into sauce as desired.