Deep Fried Oysters
Golden, crispy, and irresistibly juicy, these Deep Fried Oysters are a seafood lover’s dream. Bursting with flavor, each oyster is coated in a perfectly seasoned mixture of cornmeal, flour, paprika, and garlic powder, creating a crunchy crust that locks in their tender, briny goodness. With a quick dip in buttermilk and egg for that extra layer of richness, these crowd-pleasers fry up beautifully in just minutes. Perfect for appetizers or a decadent main course, serve them hot with zesty lemon wedges and your favorite dipping sauces—whether it’s tangy tartar, spicy cocktail sauce, or a drizzle of hot sauce. Easy to make and ideal for any occasion, this recipe will transport your taste buds straight to a coastal seafood shack!
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Recipe Information
Ingredients
- 12 pieces Fresh oysters
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 large Eggs
- 1 cup Buttermilk
- 4 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges
Instructions
Clean the oysters thoroughly under cold running water, removing any grit or shell fragments. Pat them dry with a paper towel.
Preheat vegetable oil in a deep fryer or large, deep pot to 375°F (190°C). Make sure the oil is deep enough to fully submerge the oysters.
In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder. Mix well to create the dry coating.
In a separate bowl, whisk together the eggs and buttermilk until fully combined to create the wet batter.
Dip each oyster into the wet batter, allowing any excess to drip off. Then dredge it in the dry coating, pressing gently to ensure the oyster is evenly coated.
Carefully place a few coated oysters into the hot oil, being cautious not to overcrowd the pot (fry in batches if necessary). Fry each batch for 2–3 minutes or until the oysters are golden brown and crispy.
Using a slotted spoon, remove the fried oysters and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining oysters, ensuring the oil temperature returns to 375°F (190°C) between batches.
Serve the deep-fried oysters immediately with lemon wedges on the side. Optional: Pair with tartar sauce, cocktail sauce, or a dash of hot sauce.
Nutrition Facts
Calories |
9838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.2 g | 1258% | |
| Saturated Fat | 146.2 g | 731% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 14.7 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 32.1 mcg | 161% | |
| Calcium | 582 mg | 45% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 1681 mg | 36% | |
*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.
