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How to Make Crispy Southern Fried Oysters

How to Make Crispy Southern Fried Oysters

Few dishes capture the essence of Southern seafood like crispy fried oysters. Lightly battered and golden brown, these oysters are crunchy on the outside while staying plump and juicy on the inside. Whether you're making them for a seafood feast, a game day snack, or a po’ boy sandwich, this guide will show you how to fry up the perfect batch.

And if you want to skip the hassle of shucking, grab Freshly Shucked Oysters and Ragin Cajun y'All Purpose Breading Mix or Louisiana Fish Fry Coatings to make frying easy and delicious.

Ingredients for Fried Oysters

For the Oysters:

For the Breading:

Or skip the mixing and use:

For Frying:

  • 4 cups vegetable oil (peanut oil or canola oil works best)

Step-by-Step Instructions

Step 1: Prep the Oysters

  1. Drain the Freshly Shucked Oysters and pat them dry with a paper towel.
  2. In a bowl, mix buttermilk with hot sauce (if using).
  3. Place the oysters in the buttermilk mixture and let them soak for 10-15 minutes. This helps the coating stick better and adds tenderness.

Step 2: Prepare the Breading

  1. In a shallow dish, mix cornmeal, flour, salt, black pepper, garlic powder, onion powder, cayenne, and Cajun’s Choice Creole Seasoning.
  2. If you want a shortcut, use Louisiana Fish Fry Shrimp Fry or Cajun’s Choice Seasoned Fish Fry for a perfectly seasoned crust.

Step 3: Heat the Oil

  1. In a deep skillet or fryer, heat oil to 350°F.
  2. To test if the oil is ready, drop in a small pinch of flour—it should sizzle and rise to the top.

Step 4: Coat the Oysters

  1. Remove the oysters from the buttermilk, letting the excess drip off.
  2. Dredge them in the breading mixture, pressing lightly to coat evenly.
  3. Shake off any excess coating before frying.

Step 5: Fry the Oysters

  1. Carefully drop the oysters into the hot oil, frying in small batches to avoid overcrowding.
  2. Cook for 2-3 minutes, turning occasionally, until golden brown and crispy.
  3. Use a slotted spoon to remove them and place on a wire rack or paper towels to drain excess oil.

Step 6: Serve It Up

Fried oysters are best served hot and crispy. Try them with:

  • Cocktail sauce or remoulade
  • Lemon wedges
  • Hot sauce for extra kick
  • As a po’ boy sandwich on French bread with lettuce, tomato, and mayo

Want an Easier Way to Fry?

Make your life easier with these pre-seasoned fry mixes:

Tips for the Best Fried Oysters

  • Use Fresh Oysters: For the best flavor, use Freshly Shucked Oysters rather than frozen.
  • Keep the Oil Hot: Maintaining 350°F ensures a crispy, non-greasy fry.
  • Fry in Small Batches: Overcrowding lowers the oil temperature and results in soggy oysters.
  • Let Them Rest: Draining on a wire rack instead of paper towels helps keep them crisp.

Get Everything You Need for the Best Fried Oysters

Whether you’re making them from scratch or using Louisiana Fish Fry Coatings, these products will help you get the perfect crispy bite:

Bring the Taste of the Gulf to Your Kitchen

Now that you know how to fry crispy, golden oysters, it’s time to get cooking. Whether you’re serving them as an appetizer, topping a po’ boy, or enjoying them on their own, Southern-style fried oysters never disappoint.

So heat up the fryer, grab your favorite seasoning, and enjoy a true taste of Louisiana.

Mar 9th 2025 Creole Foods of Louisiana

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