Cornmeal Fried Oysters with Red Cabbage and Sausage
Indulge in the bold and satisfying flavors of Cornmeal Fried Oysters with Red Cabbage and Sausage, a dish that masterfully balances crispy, golden-brown oysters with a tangy-sweet cabbage and smoky sausage medley. This Southern-inspired recipe features oysters soaked in creamy buttermilk and coated in a spiced cornmeal blend before being fried to perfection, offering a delightful crunch with every bite. The red cabbage is cooked down with apple cider vinegar, honey, and browned sausage, creating a vibrant, savory base that complements the rich seafood. Finished with a sprinkle of fresh green onions, this dish is perfect for an elevated weeknight dinner or as a show-stopping appetizer. Quick to prepare in just 40 minutes, it’s an ideal fusion of textures and flavors that will impress seafood lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 24 pieces shucked oysters
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 cups cooking oil (for frying)
- 2 tablespoons unsalted butter
- 8 ounces smoked sausage
- 4 cups red cabbage
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons green onions (sliced)
Instructions
Rinse and pat dry the shucked oysters with a paper towel.
In a medium bowl, pour the buttermilk over the oysters and let them soak while you prepare the coating and side dish.
In another bowl, mix cornmeal, flour, paprika, garlic powder, 1 teaspoon of salt, and black pepper.
To prepare the red cabbage and sausage, heat 1 tablespoon of butter in a large skillet over medium heat.
Slice the smoked sausage into bite-sized pieces and cook in the skillet until browned, about 4-5 minutes. Remove and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Stir in the red cabbage and cook for 3-4 minutes, or until slightly softened.
Add apple cider vinegar, honey, and 0.5 teaspoon of salt to the cabbage. Stir to combine. Return the sausage to the skillet and mix well. Reduce heat to low and let it simmer while you fry the oysters.
Heat the cooking oil in a deep skillet or Dutch oven to 350°F (175°C).
Remove the oysters from the buttermilk, letting any excess drip off. Coat each oyster thoroughly in the cornmeal mixture and place on a plate.
Carefully fry the oysters in batches, making sure not to overcrowd the skillet. Cook each oyster for 2-3 minutes, or until golden brown and crispy.
Use a slotted spoon to transfer the fried oysters to a plate lined with paper towels to drain any excess oil.
To serve, plate the red cabbage and sausage mixture as a base, then top with 6 fried oysters per serving. Garnish with sliced green onions if desired.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 34.9 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
