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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Fried Oyster Recipe Cornmeal-Crusted
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Fried Oyster Recipe features cornmeal-crusted oysters, delivering a golden, crispy exterior and a tender, briny interior. It’s an easy, family-friendly seafood meal that brings restaurant-quality taste to your table.
Ingredients
- 1 pint fresh oysters, shucked (liquid reserved)
- 0.5 cup all-purpose flour (or gluten-free all-purpose blend)
- 1 cup yellow cornmeal, finely ground
- 2 large eggs, whisked
- 0.25 cup buttermilk, optional (or regular milk with 0.5 tsp lemon juice)
- 1 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3–4 cups neutral oil for deep frying (peanut, canola, vegetable)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep Oysters: Drain shucked oysters well, pat dry gently with paper towels until dry to the touch.
- Set Up Dredging Station: Arrange three shallow dishes: first, 0.5 cup seasoned all-purpose flour; second, 2 whisked large eggs mixed with 0.25 cup buttermilk (if using); third, 1 cup seasoned finely ground yellow cornmeal.
- Coat Oysters: Working in small batches, dredge each oyster in flour, then egg wash (letting excess drip), then seasoned cornmeal, pressing gently. Place on a wire rack, not touching, to air dry slightly.
- Heat Frying Oil: In a heavy-bottomed pot, heat 3-4 cups neutral oil to 350-375°F (175-190°C) using a candy thermometer.
- Fry Oysters: Carefully drop oysters into hot oil, not overcrowding, and fry for 2-3 minutes per side until golden brown and crispy. Oysters will float when done.
- Drain and Season: Remove fried oysters with a slotted spoon to a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
Notes
Opt for sustainably sourced, fresh oysters. Use gluten-free flour and cornmeal blends or avocado oil for healthier options. Prepare dredging station and dry oysters ahead for quick meals. Add cayenne pepper or smoked paprika for spice. For extra crispiness, consider a double dredge (flour, egg, cornmeal, then egg, cornmeal again). To prevent soggy oysters, ensure they are dry, oil is hot, and do not overcrowd. Avoid overcooking (2-3 minutes per side) to prevent rubbery texture. Ensure flour and cornmeal are well-seasoned for flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4-5 oysters (approx 100 g)
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg