Not everyone likes oysters in the shell, but we haven’t met anyone yet who didn’t love them fried.
Photo by Gwénaël Le Vot
SERVES 2–4
½ cup buttermilk
1–2 tablespoons hot sauce
2 dozen fresh-shucked oysters, rinsed well
1 cup all-purpose flour
½ cup fine ground cornmeal
Kosher salt
Fresh ground black pepper
1 teaspoon Cajun seasoning (or Old Bay)
Canola oil, for frying
Lemon slices, for garnish
Cocktail, remoulade or tartar sauce, for dipping (store-bought or homemade)
In a medium bowl, combine buttermilk, hot sauce and oysters and let soak. In another medium bowl, whisk together flour, cornmeal, salt, pepper and Cajun seasoning.
Cover the bottom of a skillet with 1–2 inches of oil and heat over medium heat. Meanwhile, remove oysters from buttermilk and shake off excess. Toss oysters in flour mixture to thoroughly coat. When oil is hot, working in batches, drop one oyster at a time into hot oil. Fry until golden brown, about 2–3 minutes per side. Transfer to a paper-towel-lined platter. Repeat until all oysters are cooked. Serve with lemon slices for garnish and dipping sauce.
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