Gulf Coast Fried Oysters
Plump Gulf oysters are soaked in a tangy buttermilk marinade, coated in seasoned cornmeal, and fried until crisp and golden. Serve them hot with lemon, remoulade, or a classic Gulf Coast-style…
Ingredients
- 2 pints shucked Gulf oysters, drained
- 1 cup buttermilk
- 2 tablespoons Louisiana-style hot sauce
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 cups peanut or canola oil, for frying
- 1 for serving lemon wedges
- 1 cup remoulade sauce
Instructions
- Place the drained oysters in a bowl with the buttermilk and hot sauce. Stir gently to coat and refrigerate for 15 to 20 minutes.
- Meanwhile, combine the flour, cornmeal, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a shallow bowl.
- Pour the oil into a heavy Dutch oven or deep, sturdy pot to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C), using a thermometer to monitor the temperature.
- Working in batches, lift the oysters from the buttermilk, allowing the excess to drip off. Toss them thoroughly in the seasoned flour-cornmeal mixture, pressing lightly so the coating adheres.
- Carefully lower the coated oysters into the hot oil without overcrowding the pot. Fry for 2 to 3 minutes, turning once, until crisp, deep golden brown, and cooked through.
- Transfer the fried oysters to a wire rack set over a baking sheet or to a paper towel-lined plate. Let the oil return to 350°F before frying the remaining batches.
- Serve immediately with lemon wedges and remoulade sauce.
Watch the Gulf Coast Fried Oysters cooking video
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