A cornmeal coating makes these fried oysters super crispy and delicious. Fry them up to make a delicious meal or add a few to a fresh salad. Split a French bread baguette and use the fried oysters to make a fabulous New Orleans po' boy sandwich, too!
- 1 quart oysters (about 2 cups drained oysters)
- 2 large eggs, beaten
- 2 cups cornmeal
- 2 tablespoons flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- For the Tartar Sauce:
- 1 cup mayonnaise
- 1/3 cup dill relish (or finely chopped dill pickle)
- 2 teaspoons capers (drained and chopped)
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- Optional: 2 tablespoons finely chopped green onion
- Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
- Drain the oysters and pat dry with paper towels or a kitchen towel.
- In a bowl, beat eggs; add drained oysters and set aside for 10 minutes.
- In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
- Lift an oyster out of the egg mixture and let excess drip off; roll it in the cornmeal mixture to coat and then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8.
- Fry the oysters for about 2 to 4 minutes, or until they are golden brown. Use a metal slotted spoon to remove the oysters to paper towels to drain. Repeat with subsequent batches.
Make the Tartar Sauce
- In a bowl, combine the mayonnaise with the dill relish, capers, lemon juice, mustard, and black pepper.
- If desired, chop a green onion finely and stir it into the mixture. Stir to blend thoroughly.
- Make sure to choose a high-heat neutral vegetable oil for deep frying. Some good options: vegetable oil, peanut oil, and canola oil.
- To serve the hot fried oysters all at once, preheat the oven to 200 F before you begin to prepare the oysters. Drain the hot fried oysters as directed and then place them in a pan and keep them warm in the oven until all of the oysters are ready.
- Cajun Seasoned Fried Oysters: Replace 1 teaspoon of salt with 1 teaspoon of a Cajun or Creole seasoning blend.
- Spicy Fried Oysters: Add 1 tablespoon of hot sauce—such as Frank's or Texas Pete—to the egg mixture. Add the oysters and let stand for 10 minutes. Add 2 teaspoons of cayenne pepper (more or less) to the cornmeal mixture.
|Nutritional Guidelines (per serving)|