Description
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.
Ingredients
Scale
- 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
Instructions
- Drain the liquor from the oysters.
- 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.
- 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.
- In a separate bowl, mix the cornmeal, flour, Cajun seasoning and remaining salt.
- Heat oil in a deep fryer or large pot to 375°F (190°C).
- Remove oysters from buttermilk and dredge them in the cornmeal mixture, coating evenly.
- Add the coated oysters back to the buttermilk then back in the dredge for a double coat.
- Place the coated oysters onto a baking rack to dry while you coat the remaining oysters.
- Fry oysters in batches for 2-3 minutes or until golden brown.
- Remove and drain on paper towels. Sprinkle with salt.
- Serve fried oysters immediately with the homemade remoulade sauce on the side for dipping.
- ENJOY!
Notes
- 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