Skip to content



  • 20 to 24 shucked oysters, medium to large sized
  • 2 C buttermilk
  • 1 1/4 C cornmeal, white
  • 3/4 C AP Flour
  • 1 TBLS Bayou Catch cajun seasoning
  • 1/2 tsp kosher salt
  • canola or peanut oil for frying
  • 1 C mayo
  • 1 garlic clove, minced
  • 1 TBLS fresh parsley, chopped
  • few dashes of Tabasco
  • dash of Worcestershire sauce
  • pinch of black pepper
  • 2 TBLS stone ground mustard
  • 2 TBLS ketchup
  • 2 tsp capers, chopped
  • 1 tsp paprika
Share on facebook
Share on google
Share on twitter
Share on linkedin

OMG…is all I can say. These Southern Fried Oysters were crunchy on the outside and super tender on the inside. I used oysters, freshly shucked from The Carolina Meat & Fish Co. I recommend using medium-to-large sized oysters for this recipe. To give them a southern touch and a little kick, I used an amazing seasoning blend, Bayou Catch, from Kitchen Crafted! You can find their amazing blends of spreads and seasonings in your local grocery store. This will make a great appetizer or you could even make a Po’ Boy! You are also going to love, love, love this homemade remoulade sauce. You can make this is less than 20 minutes! This recipe will make about 20-24 fried oysters…they will be devoured in seconds!

a plate of southern fried oysters and a jar of Bayou Catch

Heat to 375 to 400 degrees enough of the oil in a cast iron pan to cover oysters. I am in love with this deep cast iron pan from Lodge…click here to purchase…you need one of these in your kitchen! Pour the buttermilk in a bowl. Add the oysters…be sure to drain off any oyster liquor before you add to the buttermilk.

In a separate bowl, whisk together the cornmeal, flour, cajun seasoning and salt. Transfer the oysters from the buttermilk to the flour mixture…fully coat…double dip if you want…I did! As you finish coating each oyster, transfer them to a baking rack coated with non-stick spray. Using this baking rack technique is also perfect for Buttermilk Fried Chicken…click here to check out my recipe!

Place coated oysters in hot oil, in batches. These will fry up quickly…very quickly…it will only about a minute. Remove from fryer and place on paper towel to drain excess oil. Salt immediately. Serve these Southern Fried Oysters with the homemade remoulade sauce and ENJOY!!! Love oysters? If you love these, you will love my recipe for Oysters Rockefeller!

More to Plate...

a piece of crab stuffed salmon


So, I was looking for a new way to prepare salmon. Well, new to me anyway. Believe me, I think I have

three ball jars of bone broth for dogs with carrots, tennis balls, and greens on a wooden platter


If you are not making bone broth on a regular basis, you really should start today. There are so many health benefits.

heirloom tomato caprese stacks on blue plates


This Italian salad is super simple, yet offers an explosion of flavor in every single bite. My Heirloom Tomato Caprese Salad is


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.