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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
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775 | Calories |
58g | Fat |
43g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 775 |
% Daily Value* | |
Total Fat 58g | 75% |
Saturated Fat 8g | 38% |
Cholesterol 153mg | 51% |
Sodium 1288mg | 56% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 3g | 12% |
Total Sugars 1g | |
Protein 20g | |
Vitamin C 10mg | 51% |
Calcium 38mg | 3% |
Iron 9mg | 50% |
Potassium 403mg | 9% |
*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. |
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!Â
Serve these crispy fried oysters with the included tartar sauce or serve them with a Louisiana remoulade sauce or cocktail sauce. Add coleslaw and fries to complete your menu.
Click Play to See This Make Fried Oysters With Cornmeal Batter Recipe Come Together
Ingredients
For the Fried Oysters
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Vegetable oil, for frying
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1 quart oysters (about 2 cups drained oysters)
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2 large eggs, beaten
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2 cups cornmeal
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1 teaspoon sugar
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2 teaspoons salt
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1 teaspoon ground black pepper
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2 tablespoons flour
For the Tartar Sauce
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1 cup mayonnaise
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1/3 cup dill relish (or finely chopped dill pickle)
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2 teaspoons capers, drained and chopped
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2 teaspoons lemon juice
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1 teaspoon Dijon mustard
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1/4 teaspoon black pepper
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Optional:
2 tablespoons finely chopped green onion
Steps to Make It
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.
Make the Fried Oysters
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Gather the ingredients.
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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.
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Drain the oysters and pat dry with paper towels or a kitchen towel.
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In a bowl, beat the eggs.
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Add drained oysters and set aside for 10 minutes.
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In a medium bowl, combine the cornmeal, sugar, salt, pepper, and flour.
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Lift an oyster out of the egg mixture and let excess drip off and roll it in the cornmeal mixture to coat.
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Then add it to the hot oil. Repeat with more oysters, frying them in batches of about 6 to 8.Â
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Fry the oysters for about 2 to 4 minutes, or until they are golden brown.
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Use a metal slotted spoon to remove the oysters to paper towels to drain.
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Repeat with subsequent batches.
The Spruce / Julia Hartbeck
Make the Tartar Sauce
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Gather the ingredients.
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In a bowl, combine the mayonnaise with the dill relish, capers, lemon juice, mustard, and black pepper.
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If desired, chop a green onion finely and stir it into the mixture. Stir to blend thoroughly.
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Serve as a side to the fried oysters and enjoy!
The Spruce / Julia Hartbeck
Tips
- 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.
Recipe Variations
- 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.
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