Classic Crispy Fried Oysters
Ingredients
- 1 pint fresh oysters (shucked, about 20-30 pieces)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust for spice preference)
- salt, to taste
- pepper, to taste
- 2 large eggs
- 1 cup buttermilk
- oil for frying (peanut, canola, vegetable, or corn oil)
Instructions
- If you’re using live oysters, shuck them first and rinse under cold water. Pat them dry with paper towels to remove any excess moisture.
- In one bowl, combine the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and pepper. In another bowl, whisk together the eggs and buttermilk.
- Dip each oyster first into the buttermilk mixture, allowing any excess to drip off, then coat it in the mixture. Ensure each oyster is well-coated, then place it on a plate or tray.
- Heat the oil to 350°F (175°C). You’ll need enough oil about 2-3 inches deep.
- Carefully add the to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Once all the oysters are fried, serve them hot with your choice of dipping sauces. Enjoy them with lemon wedges for a fresh burst of flavor!
Notes
If you ever make too many, you can always store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven to retain their crispiness. Do the same with the sauces or any side dishes you made.