Skip to content

SOUTHERN FRIED OYSTERS

Ingredients

  • 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
  • REMOULADE SAUCE:
  • 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
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

OMG, is all I can say. These Southern Fried Oysters were crunchy on the outside, and SO super tender on the inside. This may be one of the best recipes out there. 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 fabulous blends of spreads and seasonings in most local grocery stores. Feel free to substitute with trusty Old Bay.

This dish will make a great appetizer, or you could even use to create an Oyster Po’ Boy! In addition, you are also going to love, love, love this homemade remoulade sauce. 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.

Shucked oysters are a high commodity during the holidays. They can also be used for Oyster Stew (on my list to make) and for an incredible Oyster Dressing. Highly recommend using medium-to-large sized oysters for this recipe.

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

HOW TO PREPARE SOUTHERN FRIED OYSTERS

Heat to between 375 and 400 degrees, enough of the oil in a cast iron pot or pan, to cover the oysters. I am in love with this deep cast iron pot from Lodge. Click here to purchase. Honestly, you really 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, all-purpose flour, cajun seasoning and kosher salt. Transfer the oysters from the buttermilk to the flour mixture. Fully coat. Double dip, if you want. I always do! As you finish coating each oyster, transfer them to a baking rack coated with non-stick spray. This allows the coating to dry just a touch. Using this baking rack technique is also perfect for Buttermilk Fried Chicken. Click here to check out my recipe!

While the oysters are drying. Combine all of the ingredients for the remoulade sauce. Reserve in fridge.

Place coated oysters in hot oil. Do this in batches. The oysters will fry up quickly. Very quickly. It will only about a minute, or two. Remove from fryer and place on paper towels, or in a paper bag to drain excess oil. Salt immediately. Serve these Southern Fried Oysters with the homemade remoulade sauce and ENJOY!!!

Love oysters? You will love my recipe for Oysters Rockefeller, Grilled Oysters, and Oyster Shooters.

LET’S GET SOCIAL!

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. He is known as one of the best skate sharpeners in the world!

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!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

More to Plate...

a white bowl filled with fresh fig parsley salad

FRESH FIG PARSLEY SALAD

YES, when I spotted these gorgeous fresh figs at my local Farmer’s Market the other day, I could have gone the easy

5 Comments


Leave a Reply

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