Classic Fried Oysters

What you’ll need

10 tools across 6 steps.

• kitchen towelEssentialsteps 1, 6
• shallow dishEssentialstep 2
• WhiskEssentialstep 2
• plateEssentialstep 3
• heavy potEssentialstep 4
• kitchen thermometerEssentialstep 4
• wire racksteps 3, 6
• deep fryerstep 4
• Slotted spoonstep 5
• spiderstep 5

Method

1. 1

   Prepare the Oysters

   Gently rinse the Fresh Oysters, shucked under cold water and pat them thoroughly dry with paper towels. This is crucial for achieving a crispy coating. Set aside.

   Ensure oysters are very dry to help the breading adhere better and prevent oil splattering.

   Timer: 5 minkitchen towel
2. 2

   Set Up Breading Stations

   Prepare three shallow dishes or bowls:

   1. Dry Mix: In the first dish, combine All-purpose flour, Fine cornmeal, Salt, Black pepper, and Cayenne pepper (if using). Mix well.
   2. Wet Mix: In the second dish, whisk together the Large eggs and Milk until well combined.
   3. Empty Dish: The third dish will be for the breaded oysters.

   Using separate hands for wet and dry ingredients can help keep your hands cleaner during the breading process.

   Timer: 5 minshallow dishWhisk
3. 3

   Bread the Oysters

   Working in batches, dredge each oyster first in the dry mix, ensuring it's fully coated. Shake off any excess flour. Then, dip the oyster into the wet mix, letting any excess drip off. Finally, return the oyster to the dry mix for a second coating, pressing gently to adhere. Place the breaded oysters on a clean plate or a wire rack.

   For an extra crispy coating, you can chill the breaded oysters in the refrigerator for 15-20 minutes before frying.

   Timer: 10 minplatewire rack
4. 4

   Heat the Oil

   Pour Vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a kitchen thermometer to ensure accuracy.

   If you don't have a thermometer, you can test the oil by dropping a small pinch of flour into it. If it sizzles immediately, the oil is ready.

   Timer: 5 minheavy potdeep fryerkitchen thermometer
5. 5

   Fry the Oysters

   Carefully lower a few breaded oysters into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon or spider to turn them occasionally for even cooking.

   Frying in small batches helps maintain the oil temperature, ensuring crispy results. Overcrowding will lower the oil temperature and make the oysters greasy.

   Fry Oysters: 3 minSlotted spoonspider
6. 6

   Drain and Serve

   Once golden, remove the fried oysters from the oil with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining oysters.

   Serve the hot fried oysters immediately with Lemon wedges and Tartar sauce for dipping. Enjoy your 4 servings!

   A sprinkle of flaky sea salt right after frying can enhance their flavor.

   Timer: 5 minwire rackkitchen towel