Fried Oysters Platter Recipe

Rinse and drain oysters

Place shucked oysters in a fine-mesh sieve and gently rinse under cold water to remove grit. Drain well and transfer to a bowl.

Make marinade

In a bowl combine buttermilk, 2 tbs hot sauce, Worcestershire, 1 tsp kosher salt and 1 tsp black pepper. Stir to combine.

Add oysters to marinade, stir gently to coat, cover and refrigerate for 20–30 minutes. This tenderizes and seasons while you prepare the breading.

Prepare breading mixture

In a shallow wide dish whisk together flour, cornmeal, panko, garlic powder, onion powder, paprika, cayenne, celery salt and 1/2 tsp black pepper until evenly combined.

Set up stations

Arrange three stations: (A) the marinated oysters (in bowl), (B) the egg wash (whisk 2 eggs with 1/4 cup milk in a shallow bowl), and (C) the dry breading mixture. Keep a tray lined with paper towels or a wire rack ready for the fried oysters.

Working in small batches, remove oysters from buttermilk letting excess drip off, then dredge: first lightly toss in flour mixture, then dip in egg wash, then press into flour mixture again to form an even coating. Place coated oysters on a tray and repeat until all are breaded.

Heat oil

Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 inches (approx. 1–1.5 cups depending on your pan). Heat over medium-high until oil reaches 350°F (175°C) — if you don’t have a thermometer, test by dropping a small pinch of breading into oil; it should sizzle and brown in about 45–60 seconds.

Fry oysters

Fry coated oysters in batches (do not overcrowd) for 2 to 3 minutes per side or until golden brown and crisp. Use a slotted spoon or spider to turn and remove. Maintain oil temperature between 325–350°F by adjusting heat. Drain fried oysters on the prepared paper towels or on a wire rack set over a sheet pan.

If desired, lightly brush fried oysters with melted butter for gloss and flavor immediately after frying.

Sprinkle chopped parsley over the oysters and squeeze lemon wedges over them just before serving.

Mix remoulade

In a small bowl whisk together mayonnaise, Creole mustard, prepared horseradish, 1 tsp hot sauce, lemon juice, chopped cornichons, chopped scallion, smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or hot sauce to preference. Chill until ready to serve.

On a large serving platter arrange mixed salad greens as a bed. Place fried oysters in the center or in a neat pile. Spoon remoulade into a small bowl and place on the platter along with cocktail sauce and pickled red onions if using. Garnish with additional parsley and lemon wedges.

Serve immediately while oysters are hot and crisp. Provide napkins and tongs or forks for guests to serve themselves.