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5.0 from 3 votes

Fried Oysters

Virginia is known for its fresh Chesapeake Bay oysters, and this crispy deep fried oysters recipe is the best way to prepare them!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Calories: 208 kcal
Course: Appetizer , Dinner
Cuisine: American

Ingredients

  • 1 pint fresh shucked oysters (about 18 oysters total)
  • peanut oil, for frying
  • 1 cup whole buttermilk, well shaken
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon ground black pepper
Optional Tartar Sauce:
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh dill or parsley, optional
  • 1 ½ tablespoons freshly-squeezed lemon juice
  • salt and pepper, to taste

Instructions

    Cup of Yum
  1. For the Tartar Sauce: Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to use.
  2. 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.
  3. 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.
  4. Add the oysters to the buttermilk and soak for a few minutes.
  5. 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.
  6. 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.

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

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 (5%) 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

% 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.