Description
Southern Crispy Fried Oysters are a classic dish embodying the bold flavors of Southern cooking. Encased in a crunchy cornmeal crust, these tender oysters deliver a delightful contrast of textures. Perfect for casual gatherings or festive occasions, they are simple to prepare and guaranteed to impress.
Ingredients
Units
Scale
- For the Marinade:
- 1 pint fresh oysters, shucked
- 1 cup buttermilk
- For the Coating:
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Creole seasoning
- 1/2 teaspoon kosher salt
- For Frying:
- Peanut oil (enough for deep frying)
Instructions
- Prepare the Marinade:
- Rinse the oysters gently to remove any debris.
- Soak the oysters in buttermilk for at least 15-20 minutes to tenderize and enhance flavor.
- Prepare the Coating:
- In a shallow dish, combine cornmeal, flour, Creole seasoning, and salt.
- Coat the Oysters:
- Remove the oysters from the buttermilk marinade, allowing excess to drip off.
- Coat each oyster thoroughly in the cornmeal mixture, pressing gently to adhere.
- Fry the Oysters:
- Heat peanut oil in a deep pan or fryer to 350°F (175°C).
- Fry the oysters in small batches for 2-3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with your choice of tartar sauce, cocktail sauce, or a squeeze of fresh lemon juice.