|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 107g||137%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 43g||15%|
|Dietary Fiber 3g||12%|
|Total Sugars 1g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fried oysters are a flavorful treat that can be easily made at home. Use them as an appetizer, or add them to salads or simple pasta or rice dishes. Split a baguette and use the fried oysters to make a fabulous New Orleans po' boy sandwich, or wrap them in a soft tortilla spread with a Louisiana remoulade sauce.
There is no science in the making of a crispy and decadent fried oyster. The main trick is to drain the oysters really well to help the cornmeal breading stick better and remain on the oyster, and not float and burn all over your fryer. Drain the oysters well and pat them dry thoroughly; the less moisture on the oyster the better the breading will stick to them. The second thing you have to take into consideration is a steady temperature in the frying oil—an instant-read thermometer is always a great tool to have at hand. Choose an oil with a high smoking point like vegetable, peanut, or canola oil.
Our recipe with a cornmeal coating makes these fried oysters super crispy, and the recipe is a great template for you to add to and experiment with other seasonings. Serve these crispy fried oysters with the tartar sauce included in the recipe or with cocktail sauce. Add some lime wedges, fresh coleslaw, or perhaps some fries to complete a wonderful meal.
Click Play to See This Make Fried Oysters With Cornmeal Batter Recipe Come Together
For the Fried Oysters:
2 cups oysters, drained
2 large eggs, beaten
2 cups cornmeal
1 teaspoon sugar
1 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons all-purpose flour
2 cups vegetable oil, for frying
For the Tartar Sauce:
1 cup mayonnaise
1/3 cup dill relish (or finely chopped dill pickle)
2 teaspoons capers, drained and chopped
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon black pepper
2 tablespoons green onions, finely chopped, optional
Note: While there are multiple steps to this recipe, this fried oyster dish is broken down into workable categories to help you better plan for preparation and cooking.
Fry the Oysters
Gather the ingredients.
Pat the drained oysters dry with paper towels or a clean kitchen towel.
In a medium-sized bowl, beat the eggs.
Add the oysters to the egg bowl and set aside for 10 minutes.
In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
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.
Carefully add the oysters to the hot oil. Do not overcrowd the pan.
Fry each batch of 6 to 8 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. Reserve.
Make the Tartar Sauce
Gather the ingredients.
In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
Serve the sauce alongside the fried oysters and enjoy.
How to Keep Oysters Warm
To serve many 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.
- Place them in a baking sheet as soon as they come out of the fryer and place them in the hot oven.
- Fry all oysters and keep adding them to the baking sheet until you're done frying.
Different Seasonings for the Cornmeal
The dry mixture is the perfect place to experiment with new flavors. Here are our favorites:
- Cajun seasoning: Replace 1 teaspoon of salt with 1 teaspoon of a Cajun or Creole seasoning blend.
- Spicy oysters: Add 1 tablespoon of hot sauce to the egg mixture. Add 2 teaspoons of cayenne pepper to the cornmeal mixture.
- Herby seasoning: Add 1 tablespoon of Italian seasoning and 1/2 teaspoon of garlic powder into the cornmeal.
If you can't eat eggs because of a dietary restriction or allergy, use 1 /2 cups of buttermilk instead.