Virginia Fried Oysters Recipe
dusted & fried, tartar sauce, lemon
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Ingredients
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Oysters
Tartar Sauce
Garnish
Method
Prepare the Oysters
- 1
Shuck the Oysters
Carefully shuck the fresh oysters, removing them from their shells and placing them in a bowl. Make sure to reserve any liquid that comes with them.
- 2
Soak in Buttermilk
Pour the buttermilk over the shucked oysters and let them soak for about 15 minutes. This will add flavor and help the coating adhere.
Prepare the Breading
- 3
Mix Dry Ingredients
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and cayenne pepper. Mix well to combine.
Fry the Oysters
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Oysters
Remove the oysters from the buttermilk, letting any excess liquid drip off. Dredge each oyster in the flour-cornmeal mixture, ensuring they are well coated.
- 6
Fry the Oysters
Gently place the coated oysters into the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes, or until they are golden brown and crispy.
- 7
Drain the Oysters
Using a slotted spoon, remove the fried oysters from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare the Tartar Sauce
- 8
Mix the Sauce Ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, capers, salt, and black pepper. Stir until well mixed and adjust seasoning to taste.
Serve
- 9
Plate the Dish
Serve the fried oysters hot with a side of tartar sauce and garnish with lemon wedges.
