Ingredients

The following ingredients have 2 Servings
  • 1 pint freshly shucked raw oysters
  • 2 cups buttermilk
  • 1¼ cup fine yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon Creole seasoning
  • 1 teaspoon kosher salt
  • 1 quart peanut oil

Instruction

  • While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
  • Pour the buttermilk into a medium-sized bowl and dunk the drained oysters. Let them marinate for 15 to 20 minutes.
  • Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
  • Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
  • Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
  • Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
  • When the oil reaches 370 °F, carefully add the oysters, one at a time to fry. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 370 °F by increasing or decreasing the heat under the pan.)
  • Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
  • Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.