Southern Fried Oysters | Works Because It's Simple

⬇️ Table of Contents

• 🦪 About Fried Oysters
• 🥘 Fried Oyster Ingredients
• How To Fry Oysters
• Freshly Shucked Oysters Technique
• How To Get Fresh Oysters
• 📖 Fried Oysters Without Buttermilk
• FAQs
• 📖 Recipe Card
• 📖 Recipe Card

There's nothing quite like crispy fried oysters. The crispy, salty exterior pairs perfectly with the juicy, briny interior of the oyster. When done right, they're irresistible.

I love oysters. Southern Fried Oysters, Fried Oysters, Oysters Rockefeller, Grill Oysters, Smoked Oysters...<Insert Forest Gump Sound Bite Here> 🙂  The list goes on and on...

Yet, I have to say Southern Fried Oysters are the winner in my book, and every other option is a very close second.

If there's one tip to frying oysters at home, source the freshest oysters you can find. Shucking oysters yourself is a great way to control the freshness. Advice on opening the oyster shells. Place each oyster into boiling water for 20 seconds, which causes the oyster abductor muscle holding the shell closed to relax, making it easier to shuck.

🦪 About Fried Oysters

When you take something as beautiful as a fresh oyster and decide to fry it, everyone becomes an instant winner at the dinner table.

The entire world loves fried food, and every country does it well.

There are a few things that make fried oysters so special. First, they're usually fried in a cornmeal batter, which gives them a unique crunch. Second, they're often served with a dipping sauce or condiment, which adds another layer of flavor.

Some people say that fried oysters are an acquired taste. But once you've acquired a taste for them, there's no turning back! These little bites of heaven are crisp and succulent on the inside, making them the perfect finger food for any occasion.

Oysters are known for many interesting properties like,

🥘 Fried Oyster Ingredients

The Oysters

• Freshly Shucked Oysters (24oz)

Flour Dredge

• All-Purpose Flour + Magic Flour Mix (on the recipe card)
• Cornstarch
• Cornmeal; or a mix of cornmeal + panko breading
• Creole seasoning Tony's or Old Bay seasoning
• Garlic Salt
• Dried Oregano
• Dried Thyme
• Onion Powder
• Fresh-Cracked Black Pepper
• Sea Salt

Marinade

• Buttermilk
• Hot Sauce (Cholula)

Amounts listed on the recipe card

How To Fry Oysters

There are a few things to think about when frying. The first would be freshness. When you fry food, the oil creates a barrier seal around the food you're cooking, like a wall. The effect of frying at a high temperature keeps the oil out. Low-temperature frying, the oil leaks into the fried oyster, creating sogginess.

Tip: If your oysters are not fresh when frying, the cooking process will increase any little off-putting smells. This happens because of the perfect wall created around the oyster, keeping oil out and keeping the scent on the inside.

💭 Tips For Deep Frying Oysters

Do the Sniff Check - Seafood Should Smell Like The Beautiful Sea

• The next thing to be concerned about is the temperature of the oil. Under 300 degrees, the oil will start to leach inside, creating mushiness.
• Over 375 degrees will cause discoloration and move into the burnt flavor category.
• Be sure to rinse the oysters—super fresh oysters, maybe not.
• Marinade in buttermilk, 20 minutes.
• Do not use regular all-purpose flour. For The Magic Flour Mix, See the Recipe Below.
• Frying:  Use vegetable oil, a high-smoke oil that offers no flavor, or you can use peanut oil for maximum flavor. Peanut oil has a very high smoke point.
• High Smoke Point oil helps the oil not become oxidized and burnt in flavor.
• Fry using cast iron has many benefits, mainly even cooking temperatures.

Fresh oysters, shucked by hand:

A good rule of thumb is that the oysters will be great for serving raw if freshly shucked. When laying out the oysters to serve, add at least one dozen raw oysters on the half-shell. This offers your family and friends a clear message of how fresh the oysters are.

Freshly Shucked Oysters Technique

There is a technique for shucking oysters that many people find helpful. First, you will need an oyster knife. Place the oyster on a flat surface with the hinge facing up. Insert the knife into the hinge, and twist the knife to pop open the oyster. Pry the two halves of the shell apart, and cut the muscle that holds the oyster to the shell. Discard the top shell, and enjoy your fresh oyster!

Raw Oyster Health Warning: There is a health warning about eating raw oysters. It is important to remember that oysters can contain harmful bacteria, including Vibrio Vulnificus. This bacteria can cause serious illness, including death, in some people. Anyone who eats raw oysters should take steps to reduce their risk of infection, including washing their hands thoroughly and cooking the oysters.

Tip: Next time, try using lime instead of lemon. I can almost promise you'll never use lemons on raw oysters again. Take the challenge…👨‍🍳

🥗 What To Eat With Fried Oysters

Chef Pennington loves taking saltine crackers, placing an oyster on top, then adding a touch of horseradish and cocktail sauce. Serve with both fried oysters and raw.

Talking about side items, good options to eat with oysters are as follows:

• Fried Calamari
• Clowslaw
• Hushpuppies
• Gumbo
• Shrimp Diablo

One of Nature's Natural Beauty - Oysters

On Mother's Day, I was fortunate to be with my Mom. She loves Fried Oysters, so I just had to make them. She rates these Oysters at the top of her list - Soon to possibly become your favorite fried oyster recipe.

How To Get Fresh Oysters

The best way to source fresh oysters is by working with a trusted seafood supplier. When looking for a seafood supplier, it is important to consider factors such as location (oyster species), price, and product quality. Once you have found a reputable supplier, you can work with them to ensure you get the freshest oysters possible.

If you're interested in learning more about oysters, visit our complete post covering Types of Oysters from A to Z.

📖 Fried Oysters Without Buttermilk

The buttermilk offers a hint of tang in the best of ways. But if you're looking for substitution, here's a list of options to try.

• Almond Milk - Add one tablespoon of cornstarch to get the right consistency. This will make the almond milk thicker. The marinade will help the dry fry ingredients stick.
• Coconut Milk - is a good option to match the consistency of whole buttermilk. The sweetness in the coconut milk will bring out some of the oysters' natural sweetness.
• Whole Milk - this option works but is thinner than buttermilk. I would suggest adding a small amount of cornstarch to get the consistency close to that of buttermilk.

FAQs

Do You Rinse Oysters Before Frying? 

Some people drain and rinse, and others don't see a difference, so it's up to you. If you have particularly sandy oysters, give them a quick rinse in cool water before cooking.

If you're using fresh oysters, open them just before cooking. All the oysters need is a quick rinse under cold water.

Once your oysters are open, it's time to start frying them.

How Many Oysters Can I Eat in One Sitting?

This depends on how big the oysters are and how hungry you are. However, a good rule of thumb is to limit yourself to about 6-12 oysters per sitting.

How Do I Store Fresh Oysters?

There are a few ways to store fresh oysters. One option is to store them on a damp paper towel in the fridge. Another option is to store them in a container with a little bit of water. You can also store them in a container with ice. Whichever way you choose to store them, make sure that they are covered so that they don't dry out.

Bonus Recipe: Oysters Rockefeller

Recipes To Try

• Southern Buttermilk Fried Chicken - Grandma's Way
• Crispy Chicken Piccata
• Bacon Pepperoni Sticks with Homemade Buttermilk Ranch
• Red Quinoa Crab Salad w/Avocado Crema – So Good & Healthy
• How To Clean Crab Fine Dining Style

📖 Recipe Card

📖 Recipe Card

Other Seafood Recipe Ideas