Golden Fried Oysters Recipes

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
• Pour the buttermilk into a medium-sized bowl and dunk the drained oysters.
• Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
• Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
• Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
• Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
• Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
• Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

GOLDEN FRIED OYSTERS

Steps:

• Combine flour, cornmeal, chili powder, salt and pepper. Set aside.
• Heat oil in cast iron skillet until it reaches 350º or flour bubbles immediately upon being sprinkled in it.
• Dredge oysters in flour mixture, shake off excess flour and fry in oil until golden brown, about 2 minutes. Transfer to paper towels.

FRIED OYSTERS

Steps:

• For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
• Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don't have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
• Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster.
• Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
• Add the oysters to the buttermilk and soak for a few minutes. Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
• Working in batches so that you don't overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they're still warm, and serve hot with tartar sauce or other dipping sauce.

FRIED OYSTERS WITH CORNMEAL BATTER

Steps:

• 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.
• 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.