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!

Course Appetizer, Entree

Cuisine American

Prep Time 25

Cook Time 10

Resting Time 10

Total Time 45

Servings

Calories 508kcal

Author Imma

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.

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.

Nutrition