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Buttermilk Southern Fried Oysters with Homemade Remoulade Sauce


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If you’re looking to add a taste of the South to your table, look no further than this recipe for Buttermilk Southern Fried Oysters with Homemade Remoulade Sauce. These delectable bites combine the freshness of shucked oysters with a crispy coating, and a kick of Cajun flavor. This oyster recipe will make a great appetizer, or you could even use to make an Oyster Po’ Boy!

These crispy, Southern Fried Oysters can be on your table in less than twenty minutes. This recipe will yield approximately two dozen fried oysters. Believe me, they will be devoured in seconds! So, you may want to consider making more.

three southern fried oysters each sitting in half of an oyster shell topped with remoulade sauce on a blue plate

What Kind of Oysters to Use

Fresh, medium to large-sized oysters work best for this Buttermilk Southern Fried Oysters recipe. And if you’re feeling adventurous, shucking your own oysters adds a fun DIY element to the cooking process. Plus, you can use the shells for a beautiful presentation.

Your local fish market, and most grocery stores carry containers of fresh shucked oysters.

Ingredients Need to Make Fried Oysters

  • Shucked Oysters: If you cannot locate shucked oysters, you can shuck your own.
  • Buttermilk: If buttermilk is unavailable, you can make a substitute by combining regular milk with lemon juice or white vinegar and letting it sit for a few minutes until it curdles.
  • White Cornmeal: Substitute with yellow cornmeal or rice flour.
  • Flour: All-purpose flour is the most common type used in this recipe, but you can also use whole wheat flour or gluten-free flour as substitutes.
  • Cajun Seasoning: Use your favorite store-bought Cajun seasoning or make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano.
  • Oil for Deep Frying: Use any high-heat oil suitable for frying, such as vegetable oil, canola oil or peanut oil.

How to Prepare Southern Fried Oysters

  1. Drain the shucked oysters of the liquor.
  2. Pour the buttermilk into a bowl and sprinkle salt. Add the shucked oysters and let them soak for up to 30 minutes in the fridge.
  3. In a bowl, mix together the ingredients for the remoulade sauce. Adjust seasoning to taste and place in fridge.
  4. Using a separate bowl, mix the cornmeal, flour, Cajun seasoning and salt. Take an oyster from the buttermilk bath, allowing excess buttermilk to drip off, and dredge the oyster in the cornmeal mixture until fully coated. Place the oyster back in the buttermilk and back in the dredge for a double coat.
  5. Allow the coated oysters to dry on a baking rack while the oil is heating to 375° (190°C).
  6. Carefully place a few oysters at a time into the hot oil, making sure not to overcrowd the fryer. Fry the oysters for 2-3 minutes, or until they are golden brown and crispy.
  7. Once the oysters are fried to perfection, remove them from the oil with a slotted spoon and drain them on a plate lined with paper towels. Sprinkle with salt. Serve the crispy fried oysters hot with the tangy remoulade sauce on the side for dipping.

Can you Air Fry Oysters

Yes! You can air fry oysters! While traditionally fried foods are submerged in oil, air frying provides a healthier alternative by circulating hot air around the food, creating a crispy exterior. Here’s how to air fry Buttermilk Southern Fried Oysters:

  1. Preheat your air fryer to 400°F (200°C) for a few minutes.
  2. Prepare your oysters as you would for traditional frying: dredge them in the buttermilk and cornmeal mixture (just a single dredge).
  3. Lightly coat the air fryer basket with cooking spray to prevent sticking.
  4. Arrange the coated oysters in a single layer in the air fryer basket, leaving space between each one for proper air circulation.
  5. Lightly spray the oysters with your favorite oil spray.
  6. Air fry the oysters for about 8-110 minutes, flipping halfway through the cooking time, until they are golden brown and crispy.

How to Serve and Store Fried Oysters

These crunchy, Buttermilk Southern Fried Oysters are incredibly versatile. They can be served as a tantalizing, seafood appetizer, or as the star of a hearty meal. Pair them with classic Southern sides like coleslaw, hush puppies creamy grits or french fries.

Got leftovers? No problem! These fried oysters are perfect for making a mouthwatering Oyster Po’ Boy. Simply layer them on a crusty baguette with shredded lettuce, sliced tomatoes and a generous slathering of remoulade sauce.

Storing Leftovers

  1. Cool Down: Allow the fried oysters to cool down to room temperature before storing them. Placing hot food directly into the refrigerator can promote bacterial growth and make the oysters soggy.
  2. Transfer to Airtight Container: Once cooled, transfer the fried oysters to an airtight container. Arrange them in a single layer if possible to prevent them from sticking together.
  3. Refrigerate: Seal the container tightly and place it in the refrigerator. Fried oysters can typically be stored in the refrigerator for up to 2-3 days.
  4. Avoid Moisture: To prevent sogginess, you can place a paper towel or parchment paper between layers of fried oysters to absorb excess moisture.

Reheating fried oysters can be a bit tricky to maintain their crispiness, but it’s definitely doable.

  1. Preheat Oven or Air Fryer: Preheat your oven or air fryer to 350°F (175°C).
  2. Arrange Oysters: Place the fried oysters on a baking sheet lined with parchment paper in a single layer, or in a single layer in the air fryer basket. or aluminum foil.
  3. Reheat: Bake in the oven for about 5-7 minutes, or in the air fryer for 3-5 minutes.

More Oyster Recipes to Love

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A checkered piece of parchment paper fitted in a basket holding french fries and fried oysters with a small wooden bowl of homemade remoulade sauce.

Buttermilk Southern Fried Oysters


If you’re looking to add a taste of the South to your table, look no further than this recipe for Buttermilk Southern Fried Oysters. These delectable bites combine the freshness of shucked oysters with a crispy coating and a kick of Cajun flavor.


  • 24 shucked oysters, medium to large size
  • 2 cups buttermilk
  • 1 teaspoon salt, divided
  • 1 1/4 cups white cornmeal
  • 3/4 cup flour
  • 1 tablespoon Cajun seasoning
  • Oil for frying

For the Remoulade Sauce:

  • 3/4 cup mayo
  • 1 garlic clove, minced
  • 1 tablespoon stone ground mustard
  • 2 tablespoons ketchup
  • 2 teaspoons chopped capers
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon Worcestershire sauce
  • Few dashes of hot sauce
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika


  1. Drain the liquor from the oysters. 
  2. In a large bowl, combine buttermilk and half teaspoon of salt. Add shucked oysters and place in the fridge while you prepare the remoulade sauce and dredge.
  3. For the remoulade sauce, mix mayo, minced garlic, stone ground mustard, ketchup, chopped capers, parsley, Worcestershire sauce, hot sauce, black pepper and paprika in a bowl. Adjust seasoning to taste. Place in the fridge.
  4. In a separate bowl, mix the cornmeal, flour, Cajun seasoning and remaining salt.
  5. Heat oil in a deep fryer or large pot to 375°F (190°C).
  6. Remove oysters from buttermilk and dredge them in the cornmeal mixture, coating evenly.
  7. Add the coated oysters back to the buttermilk then back in the dredge for a double coat.
  8. Place the coated oysters onto a baking rack to dry while you coat the remaining oysters.
  9. Fry oysters in batches for 2-3 minutes or until golden brown.
  10. Remove and drain on paper towels. Sprinkle with salt.
  11. Serve fried oysters immediately with the homemade remoulade sauce on the side for dipping.
  12. ENJOY!

Southern Fried Oysters Recipe! These fried oysters were crunchy on the outside and tender on the inside. You can also use them to make an Oyster Po’ Boy! #oysters #friedoysters #southernfood #seafood #oyster #poboy #dinnerideas #tiktokfood #recipesoftiktok

♬ In Love With You – BLVKSHP


  • Choose fresh, medium to large-sized shucked oysters, or feel free to shuck your own. Use the shells for presentation.
  • The oysters can marinate in buttermilk for up to 30 minutes in the fridge.
  • Double coat each oyster for extra crispiness. Ensure each oyster is evenly coated with the cornmeal mixture for uniform frying.
  • Monitor oil temperature closely to maintain a steady 375°F (190°C).
  • Fry oysters in batches to prevent overcrowding, which can lead to soggy results.
  • Place fried oysters on paper towels after cooking to remove excess oil and maintain crispiness.
  • Salt immediately out of the fry.
  • Enjoy these crispy fried oysters immediately after frying, for the best taste and texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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