Fried Oysters
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5
2 reviews
Excellent
Fried Oysters
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Virginia is known for its fresh Chesapeake Bay oysters, and this crispy deep fried oysters recipe is the best way to prepare them!
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Ingredients
- 1 pint oyster about 18 oysters total, fresh shucked
- peanut oil for frying
- 1 cup buttermilk well shaken, whole
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper ground
Optional Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill optional, minced fresh, or parsley
- 1 ½ tablespoons lemon freshly squeezed juice
- salt to taste
- black pepper to taste
Instructions
- For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
- Heat oil in a deep fryer to 350°F, in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches, until it reaches 350°F. If you don’t have a deep-fry thermometer, sprinkle a few drops of water on the hot oil. If it sizzles, the oil is hot enough.
- Drain the oysters in a colander and pat dry with paper towels. Use a toothpick to poke a small hole in the large round part of each oyster. Put the buttermilk in a shallow dish. In a separate shallow dish, combine the cornmeal, flour, salt, Old Bay seasoning and pepper.
- Add the oysters to the buttermilk and soak for a few minutes.
- Remove the oysters from the buttermilk, gently shake off excess liquid, and dredge in cornmeal mixture to coat on all sides. Shake off excess breading and transfer to a wire rack.
- Working in batches so that you don’t overcrowd the pan, fry oysters until golden and crispy, about 2-3 minutes. Drain on paper towels, season with additional salt and pepper (if necessary) while they’re still warm, and serve hot with tartar sauce or other dipping sauce.
Equipments used:
Notes
- This recipe serves about 2-3 people as an entrée, or 4-6 people as an appetizer or snack. You can adjust the quantity of oysters and other ingredients (doubling or tripling), as necessary, to feed a larger crowd.
- When I was a child, my dad and his friend were deep-frying oysters. The oysters exploded in the fryer, splattering hot oil all over the ceiling and walls. As a result, I always use a toothpick to poke a small hole in the large round part of each oyster before breading. This releases the liquid and any pressure that might build inside the oyster that could cause it to explode when it hits the hot oil. It's similar to poking holes in potatoes before baking -- maybe not necessary, but certainly doesn't hurt!
Nutrition Information
Show Details
Serving
1/6 of the oysters
Calories
208kcal
(10%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
1213mg
(51%)
Potassium
174mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1/6 of the oysters | |
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 1213mg | 51% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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