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–+ servings

Crispy Fried Oysters

Golden, crunchy fried oysters with a seasoned cornmeal coating and a juicy, briny center. Fry them fast in hot oil, drain on a rack, and serve with lemon and your favorite sauce.
Amanda
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 serving

Equipment

  • Oyster knife (if shucking fresh)
  • Heavy kitchen towel (if shucking fresh)
  • Heavy pot or deep skillet (or deep fryer)
  • Cooking thermometer
  • 3 shallow bowls (breading station)
  • Wire rack set over a baking sheet
  • Slotted spoon or spider strainer
  • Tongs
  • Paper towels

Ingredients

  • 1 lb shucked oysters about 20–24; drained and patted very dry
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup breadcrumbs panko or regular
  • 1 tbsp Old Bay seasoning
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt plus more for finishing
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 3 cups peanut oil or another high-heat neutral oil, for frying
  • lemon wedges for serving
  • cocktail sauce, remoulade, and/or hot sauce for serving

Instructions

  • Drain the oysters and pat them very dry with paper towels so the breading sticks well.
  • Set up a breading station: Bowl 1—flour. Bowl 2—beaten eggs. Bowl 3—cornmeal, breadcrumbs, Old Bay, Cajun seasoning, smoked paprika, salt, and black pepper (mix well).
  • Heat 2–3 inches of oil in a heavy pot or deep skillet to 375°F (190°C). Set a wire rack over a baking sheet for draining.
  • Bread the oysters: Dredge in flour (shake off excess), dip in egg, then press into the cornmeal mixture until well coated.
  • Fry in batches (don’t crowd the pan) for 2–3 minutes, turning once, until golden and crisp. Keep the oil near 375°F between batches.
  • Remove with a slotted spoon and drain on the wire rack (paper towels underneath are fine, but the rack keeps them crisp). Season lightly with salt while hot.
  • Serve immediately with lemon wedges and your favorite dipping sauce (cocktail sauce, remoulade, or hot sauce).

Notes

For the crispiest oysters, dry them well and fry in small batches—overcrowding drops the oil temperature and makes them soggy. Reheat leftovers on a rack in a 350°F (177°C) oven for 5–7 minutes (or air fry at 350°F / 177°C for 3–4 minutes). Store leftovers refrigerated up to 2 days.

Nutrition

Calories: 290kcal | Protein: 18g | Saturated Fat: 2.5g | Cholesterol: 160mg | Sodium: 650mg