Crispy Oysters Recipe

Name: Tubby's Tank House Thunderbolts Crispy Oysters Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 each fresh shucked oysters (medium); 1 cups all-purpose flour; 0.25 cups cornstarch; 0.25 cups fine cornmeal; 2 each large eggs; 0.5 cups cold buttermilk; 0.5 cups panko breadcrumbs (optional for extra crunch); 0.5 tsp baking powder; 1.5 tsp salt; 0.5 tsp black pepper; 0.25 tsp Cayenne pepper; 1.5 cups neutral frying oil (canola, peanut, or vegetable); 4 each lemon wedges; 0.5 cups tartar sauce; 1 tsp hot sauce (optional); 1 tbsp chopped fresh parsley; 1 order Spanky's Spuds or French Fries (side)

Inspired by Tubby's Tank House Thunderbolt

Time35m

Serves2

Small plate served with Spanky’s Spuds or French Fries.

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Ingredients

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Oysters & Breading

12 each fresh shucked oysters (medium)

1 cups 00 bread flour

1/4 cups Cornstarch

1/4 cups fine cornmeal

2 each Large eggs

1/2 cups cold buttermilk

1/2 cups panko breadcrumbs (optional for extra crunch)

1/2 tsp Baking powder

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Cayenne pepper

Frying Oil

1 1/2 cups neutral frying oil (canola, peanut, or vegetable)

Sauces & Garnish

4 each lemon wedges

1/2 cups tartar sauce

1 tsp hot sauce (optional)

1 tbsp chopped fresh parsley

1 order Spanky's Spuds or French Fries (side)

Method

Prep Oysters & Breading

Drain and dry oysters

Place shucked oysters in a fine-mesh strainer over a bowl and let excess liquor drain for 5 minutes. Pat oysters dry gently but thoroughly with paper towels so breading adheres.

Set up breading stations

Line three shallow dishes: 1) flour mixture, 2) egg-buttermilk wash, 3) panko (if using). For the flour mixture: whisk together all-purpose flour, cornstarch, fine cornmeal, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne in a shallow bowl. In a second bowl whisk eggs with cold buttermilk and remaining 1/2 tsp salt. Place panko in the third bowl if using.

Breading Oysters

One at a time, dredge each dried oyster in the flour mixture, shaking off excess. Dip into the egg-buttermilk wash, letting excess drip back into the bowl. If using panko, press the oyster into panko to coat evenly; otherwise dredge a second time in the flour mixture for a thicker crust. Place breaded oysters on a wire rack while you heat the oil.

Frying

Heat oil

Heat oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown slowly.

Fry oysters

Working in small batches (do not overcrowd), carefully lower 3–4 oysters into the hot oil. Fry for 1.5–2.5 minutes, turning once if necessary, until golden brown and crisp. Use a slotted spoon or spider to remove oysters and transfer to a paper towel–lined plate or wire rack. Sprinkle lightly with a pinch of salt while hot.

Allow oil to return to temperature between batches. Keep fried oysters warm in a low oven (200°F/95°C) on a wire rack while finishing remaining oysters.

Finish & Serve

Plate

Arrange fried oysters on a small plate with Spanky’s Spuds or French Fries on the side. Add lemon wedges and a ramekin of tartar sauce (optionally mixed with a teaspoon of hot sauce). Sprinkle chopped parsley over oysters for color.

Serve immediately while piping hot and crispy. Estimated crispness is best within 10 minutes of frying.