Fried Oysters – Delicate oysters encased in a bold mix of herbs and spices and fried to crispy, golden-brown perfection! The resulting rich symphony of flavors and textures will make your tastebuds sing! So if you’re searching for a quick dinner option that delivers a huge wow factor, look no further than this delicacy!
Fried oysters are one favorite to order when we eat out. Something about those crunchy-on-the-outside, silky-on-the-inside bite-sized morsels makes me feel fancy. But there’s no reason to save oysters just for special occasions.
And you can throw fried oysters together at home lightning-quick for a fraction of the price! They’re a tasty treat, but you can also serve them as a stylish appetizer or an unexpected element in a salad or sandwich. I love treating my loved ones to this 5-star dining experience in the comfort of our home!
What Do Fried Oysters Taste Like?
Many people would argue that oysters develop distinctive flavors depending on where they live. But in general, I think it’s safe to say they perfectly balance salty, tangy, and slightly sweet with a rich, buttery texture. And the savory, smokey coating takes them to the next level of deliciousness! 😉
Recipe Ingredients
- Oysters – Opt for Blue Point oysters if possible because their larger size and meaty texture make them the best for frying. If they’re not available, any other large oysters will work nicely.
- Marinade – Milk and egg work wonders for binding the breading to your oysters, and it’s an excellent marinade for seafood.
- Hot Sauce – For an optional touch of heat.
- Breading – Flour and cornmeal are essential ingredients to provide a crispy-coated oyster.
- Seasonings – Creole seasoning is my go-to to add an herby, smokey flavor without overpowering the tender meat, while garlic and onion powders add additional flavor layers.
How to Make Fried Oysters
- Clean – Carefully pick out oysters and make sure there are no pieces of shell. Place the oysters in a strainer and rinse them with fresh tap water. Let them drain for a few minutes.
- Liquid Ingredients – Add milk, egg, and hot sauce in a medium bowl. Whisk well until fully combined. Add oysters to the bowl, sprinkle with half the salt and pepper, and gently stir to completely coat the oysters. Then let them set to soak up the flavors for 10-15 minutes.
- Breading – In a medium bowl, add flour, cornmeal, Creole seasoning, garlic powder, onion powder, and the remaining salt and pepper. Mix well until fully combined.
- Drain Oysters – Take the oysters out of the marinade one at a time, and shake them gently to remove any excess liquid.
- Coat – Roll the oysters in the flour mixture, ensuring they are completely covered.
- Rest – Place the floured oysters on a tray and let them rest for 5-10 minutes.
- Heat Oil – While the breaded oysters are resting, pour your oil into a deep frying pan or skillet until there’s about an inch of oil. Heat it on the stovetop until it reaches 350°F/175°C.
- Fry – Carefully put one oyster at a time into the hot oil to fry (don’t overcrowd the pan). A splatter screen will help prevent the oil from spattering. Fry the oysters until golden brown, flipping them over once using a tong to cook both sides evenly (2-3 minutes on each side).
- Drain – Once done, transfer fried oysters to a paper-towel-lined plate to drain excess oil.
- Serve – Garnish your fried oysters with fresh minced chives and enjoy them with your favorite dipping sauce. Enjoy!
Recipe Variations
- Seafood Swap – Substitute the oysters with shrimp or scallops, depending on your palate.
- Out of Cornmeal? – Replace it with Panko breadcrumbs or regular breadcrumbs.
- Party Appetizer – Looking for a fun idea for your next cocktail party? Place a fried oyster on a wooden toothpick and serve it as a one-of-a-kind garnish for a Bloody Mary or a Michelada (an awesome Mexican cocktail).
Tips and Tricks
- You may have some of the flour mixture left over. Please resist the temptation to reuse it because it was mixed with raw seafood. It’s better to discard it after you’re done.
- The number of servings depends on several factors. However, as a rule, 24 oysters will serve 4 or 5 people.
- A consistent oil temperature will deliver a crispy outside and deliciously cooked inside (350℉/177℃ is ideal). Too low, and you get soggy oysters; too high, and the crust will burn before the oysters are cooked.
Make-Ahead Instructions
Fried oysters are at their finest right out of the frying pan! But since oysters cook quickly, I like to have a few things prepared before frying. Preparing the paper-towel lined platter for draining along with the serving platter helps me get the oysters from the kitchen to the dining room hot and fresh!
Serving and Storage Instructions
Fried oysters can be served with wedges of fresh lemon and your favorite dipping sauces! Leftovers last refrigerated in an airtight container for three days.
And for easy reheating, place them on a baking tray at 350℉/177℃ for a few minutes in the oven until heated through or air fryer for 3-5 minutes.
FAQs
These babies will go quickly once they hit the table! But you’ll need to fry the oysters in batches to serve all your guests at once. Just keep them warm on a baking sheet in a 200℉/93℃ oven until you finish frying.
You can! Thaw the oysters by leaving them in the refrigerator overnight or soaking the bag of oysters in cold water for a few hours. Then pat them dry to remove any moisture, and voila! You’re ready to prepare the oysters.
Yes, they turn out beautifully in the air fryer! Prepare according to the instructions, then preheat your air fryer to 350℉/177℃ and cook for 8 minutes, flipping them halfway through.
What to Serve With Fried Oysters
Fried oysters are delicious dipped in a tangy remoulade or homemade BBQ sauce. Or make an out-of-this-world seafood platter by pairing them with bacon-wrapped shrimp or smoked lobster tail.
More Scrumptious Seafood Recipes to Try
Conclusion
A restaurant-worthy meal that delivers big on flavor and will have you raking in the compliments! Do you prefer serving fried oysters as an appetizer or a main course? Comment below and let me know! 😉
Fried Oysters
Ingredients
- 2 pounds (900g) oysters (blue point or other large oyster)
- 1 cup (240ml) milk
- 1 egg
- 1 tablespoon (15ml) hot sauce
- 1 cup (120g) all-purpose flour
- ½ cup (160g) cornmeal
- 1 tablespoon (14g) Creole seasoning
- 1 teaspoon (1.5g) garlic powder
- 1 teaspoon (1.5g) onion powder
- 1 teaspoon (7g) salt
- ½ teaspoon (1g) black pepper, freshly ground
- Vegetable oil to fry
- Fresh chives, thinly chopped for garnish
Instructions
- Carefully pick out oysters and make sure there are no pieces of shell. Place the oysters in a strainer and rinse them with fresh tap water. Let them drain for a few minutes.
- In a medium bowl, add milk, egg, and hot sauce. Whisk well until fully combined. Add oysters to the bowl, sprinkle them with half of the salt and pepper, and stir gently to coat the oysters completely. Let them sit in the bowl for 10-15 minutes to soak up the flavors.
- Add flour, cornmeal, Creole seasoning, garlic powder, onion powder, and the remaining salt and pepper in a medium bowl or plate. Mix well until fully combined.
- Take the oysters out of the milk and egg mixture one at a time, and shake them gently to remove any excess liquid.
- Roll the oysters in the flour mixture making sure they are completely covered.
- Place the floured oysters on a tray and let them rest for 5-10 minutes.
- While the breaded oysters are resting, pour oil into a deep frying pan or skillet so that you have about an inch of oil. Heat it on the stove until it reaches 350°F (175°C).
- Carefully put one oyster at a time into the hot oil to fry (don't overcrowd the pan). If you have a splatter screen, use it to prevent any oil from splashing.
- Fry the oysters until they turn golden brown, flipping them over once using a tong to cook both sides evenly. This will take 2-3 minutes on each side.
- Once they're done, transfer fried oysters to a paper-towel-lined plate to drain excess oil.
- Garnish fried oysters with some fresh chives and enjoy warm with your favorite dipping sauce.
Tips & Notes:
- You may have some of the flour mixture left over. Please resist the temptation to reuse it because it was mixed with raw seafood. It’s better to discard it after you’re done.
- The number of servings depends on several factors. However, as a rule, 24 oysters will serve 4 or 5 people.
- Try to keep the temperature of the oil consistent when frying. Use a food thermometer to maintain the temperature at 350℉/177℃. If the temperature is too high, the crust will burn before the oysters are cooked.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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