Rolled Oysters
Crispy, golden, and irresistibly indulgent, rolled oysters are the ultimate fried seafood treat that's sure to impress. This classic recipe features fresh, shucked oysters coated in a flavorful blend of seasoned flour, cornmeal, and breadcrumbs for the perfect crunch in every bite. With a hint of cayenne pepper for a subtle kick, these oysters are fried to perfection in sizzling oil until beautifully golden brown. Whether served with a squeeze of bright lemon juice or a drizzle of your favorite hot sauce, rolled oysters make an elegant appetizer or satisfying snack. Ready in just 30 minutes, they’re ideal for seafood lovers craving a restaurant-quality dish at home. Perfect your frying technique and get your taste buds ready for a true Southern-inspired delight!
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Recipe Information
Ingredients
- 12 pieces Fresh oysters, shucked
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Whole milk
- 1 cup Breadcrumbs
- 4 cups Neutral oil (e.g., vegetable oil, for frying)
- 4 wedges Lemon wedges (for serving)
- 1 bottle Hot sauce (optional, for serving)
Instructions
In a medium bowl, combine the flour, cornmeal, baking powder, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the dry ingredients.
In a second bowl, whisk together the eggs and whole milk until smooth.
Pour the breadcrumbs onto a large plate or shallow dish for easy dredging.
Pat the shucked oysters dry with a paper towel to remove excess moisture.
One at a time, dredge each oyster in the flour mixture, then dip it into the egg mixture, and finally coat it with breadcrumbs. Press gently to ensure the breadcrumbs stick to the oyster.
Place the coated oysters on a parchment-lined plate or tray and set them aside while you heat the oil.
In a large, deep skillet or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for precision.
Working in batches to avoid overcrowding the pan, carefully lower the coated oysters into the hot oil using tongs or a slotted spoon.
Fry the oysters for 2–3 minutes per side, or until golden brown and crispy. Remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining oysters, ensuring the oil temperature stays consistent.
Serve the rolled oysters hot with lemon wedges on the side. Add a dash of hot sauce for extra flavor, if desired.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 36.1 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 159 mg | 12% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 464 mg | 10% | |
*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.
