Best 6 How To Fry Oysters Crispy Recipes

BEST SOUTHERN CRISPY FRIED OYSTERS

Steps:

• 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.
• 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.
• Use a candy or deep-fry thermometer to test the oil temperature, and when it 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.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

FRIED OYSTERS WITH CORNMEAL BATTER

Steps:

• Gather the ingredients.
• Pat the drained oysters dry with paper towels or a clean kitchen towel.
• In a medium-sized bowl, beat the eggs.
• Add the oysters to the egg bowl and set aside for 10 minutes.
• In a medium bowl, combine the cornmeal, sugar, pepper, salt, and flour.
• Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
• Pour about 3 inches of vegetable oil in a heavy, deep saucepan. Place the pan over medium-high heat and bring it to a temperature of 370 F.
• Carefully add the oysters to the hot oil. Do not overcrowd the pan.
• Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
• Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
• Gather the ingredients.
• In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
• If using, add the green onion to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
• Serve the sauce alongside the fried oysters and enjoy.

DEEP FRIED OYSTERS

Steps:

• Heat deep fryer to 375 degrees F (190 degrees C).
• Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
• Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

FRIED OYSTERS

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

CRISPY OVEN-FRIED OYSTERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• In another shallow bowl, whisk eggs.
• In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
• Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Bake at 400° for 15 minutes or until golden brown.
• Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
• Serve with oysters.
• Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).