Soy-Free Crispy Fried Oysters
Enjoy perfectly golden, **Soy-Free Crispy Fried Oysters**, a delicious and allergy-friendly twist on a classic seafood favorite. This recipe delivers irresistibly crunchy oysters coated in a flavorful blend of cornmeal, garlic powder, and a touch of cayenne for a hint of heat. Instead of traditional buttermilk, a simple **lemon juice and whole milk substitute** keeps the batter light while maintaining a creamy texture. Fried to perfection in canola oil, these oysters boast a satisfying crunch while remaining tender on the inside. Ready in just 30 minutes, they make an excellent appetizer or main course when paired with fresh lemon wedges or a tangy dipping sauce. Perfect for seafood lovers avoiding soy-based products, this recipe redefines comfort food in every crispy bite!
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Recipe Information
Ingredients
- 12 pieces Fresh shucked oysters
- 1 cup Whole milk
- 1 tablespoon Lemon juice
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Canola oil (or other vegetable oil)
Instructions
Begin by preparing the buttermilk substitute: in a small bowl, combine the whole milk with the lemon juice. Stir well and let sit for about 5 minutes until it thickens slightly.
In a shallow dish, combine the all-purpose flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
Carefully drain the shucked oysters and pat them dry with paper towels to remove excess moisture.
Dip each oyster into the prepared buttermilk substitute, ensuring it is well-coated.
Transfer the oyster to the flour-cornmeal mixture and dredge it thoroughly. Make sure each oyster is evenly coated with the dry mixture for maximum crispiness.
In a deep frying pan or heavy-bottomed pot, heat the canola oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure correct temperature; this is key for a crispy result.
Fry the oysters in batches, careful not to overcrowd the pan. Cook each batch for about 2-3 minutes or until the oysters are golden brown and crispy.
Remove the fried oysters from the oil using a slotted spoon, and transfer them to a plate lined with paper towels to drain any excess oil.
Serve immediately while hot, with your choice of dipping sauce or a squeeze of fresh lemon.
Nutrition Facts
Calories |
6371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.0 g | 669% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 14.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 98.7 mcg | 493% | |
| Calcium | 1058 mg | 81% | |
| Iron | 92.4 mg | 513% | |
| Potassium | 2708 mg | 58% | |
*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.
