These fried oysters are a crunchy delicacy with plump oysters battered in seasoned cornmeal batter, then fried until crispy and golden brown, addictive!
Fried Oysters Recipe
Looking for the best fried oysters recipe out there? This is it! This dish brings me back to New Orleans, where we had our selection of amazing Oyster Po' Boy Sandwiches as we ambled about the French Quarter.
Fried oysters are certainly a delicacy, as least they are to me. They're simple things, but simple is best when you're cooking with the freshest oysters plucked straight from the sea.
What You'll Love About This Recipe
You'll love these fried oysters because we start with plump, meaty oysters that burst when you bite into them.
The breading is the best, made with a mix of seasoned cornmeal and cornstarch for crispy, crunchy texture you won't get anywhere else.
These are just how I like to make them at home.
Let's talk about how to make fried oysters, shall we?
Fried Oysters Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Peanut Oil. For frying. You can use other vegetable oil.
- Cornmeal.
- Cornstarch.
- Cayenne. Use paprika for a milder kick.
- Salt and Black Pepper. To taste.
- Oysters. This recipe calls 12 large shucked oysters (about 1 pound), drained. Fresh is best, though you can use canned oysters.
How to Make Fried Oysters - the Recipe Method
Heat the Frying Oil. Get your fry oil nice and hot in a large pot. Get ready for frying! You can also use your fryer if you have one.
The amount of oil can vary, depending on how you want to fry - deep fry or pan fry.
Mix your Dredge. Mix your cornmeal and cornstarch with your seasonings in a bowl.
Dredge and Fry Your Oysters. Dredge the oysters into the cornmeal mixture, then fry them up in batches, a few minutes each, until they turn a wonderful golden brown.
It is best to fry them in batches to avoid overcrowding the frying pan. Small batches helps to keep the oil hot and keeps them from sticking together.
Drain the beautiful fried oysters on a wire rack, or on layers of a paper towel line plate. Let the drained oysters drip any excess oil.
Boom! Done! Your fried oysters are ready to serve. Are you ready to dig in? Don't forget the creamy remoulade! Or the hot sauce!
Recipe Tips & Notes
- Use the freshest oysters available. Look for ones that are plump with a fresh briny scent, not a strong fishy smell. If you can't buy fresh oysters, canned work great as well.
- Be careful if shucking your own oysters. Wear protective gloves or use a towel, as well as a sharp knife or oyster knife, and beware to not break the tender oyster meat.
- Consider a lighter pan fry for a less oily version. Use only 1/2 inch of peanut oil or vegetable oil. Just be sure to flip the breaded oysters as often as needed to get all sides.
Serving Fried Oysters
Fried oysters are delicious when served with a dipping sauce and a lemon wedge. Consider these sauces for serving:
They are also popularly served on some type of bread as a sandwich, such as Oyster Po’ Boys, Fried Oysters on Toast, Fried Oysters and Rice, Fried Oyster and Bacon Sandwich, or a "Peacemaker" sandwich.
Storage & Leftovers
Fried oysters will last up to 3 days in the refrigerator in a sealed container. You can warm them in the oven or air fryer to serve again.
You can also freeze fried oysters for 2-3 months, but freezing affects their overall texture, so I don't recommend it.
That's it, my friends. I hope you enjoy this fried oysters recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Fried Oysters Recipe
Ingredients
- Peanut Oil for frying (or use vegetable oil)
- 1 cup cornmeal
- ½ cup cornstarch
- ½ teaspoon cayenne powder or more to taste – use paprika for milder
- Salt and pepper to taste
- 12 large shucked oysters drained well, patted dry (about 1 pound)
Instructions
- Fill a large Dutch oven or pot with 2.5 inches peanut oil and heat over medium-high heat to 375 degrees F (190 degrees C). You can also use your fryer.
- Add cornmeal, cornstarch, cayenne powder, and salt and pepper to taste in a large bowl. Mix until well combined.
- Dredge each oyster into the cornmeal mixture and tap off any excess. Carefully set into the hot oil. Watch out for any oil splatter.
- Fry the oysters for 3-5 minutes, or until golden brown.
- Drain on a wire rack and serve.
Notes
Nutrition Information
Jerry Martin says
I am trying this recipe for the first time. An am using pure sesame seeds oil instead of peanut oil. I hope it will be a success for me and my family.
Mike Hultquist says
Let me know how it goes, Jerry. I haven't used sesame oil for this, but curious how it turns out.
Mark E says
Wow! I love oysters but usually eat them raw or gently cooked in an omelette. I've had fried oysters before in a restaurant, but they were nothing to write home about. But these which I bought live and fresh straight from the Chesapeake Bay which I made last night were absolutely outstanding. Cooked to perfection, juicy, tender, and the flavor seemed amplified somehow. Really really really really good. I even found five live oyster crabs in the shells out of the twelve oysters. Rolled them in the batter and fried them up too! I was going to have eggs for breakfast this morning but instead I think I'll go with some more fried oysters! Thanks so much!
Mike Hultquist says
Outstanding! So happy you enjoyed them, Mark! Homemade is best. Thanks!
Charles Pascual says
OK, the photos show red and green flecks. What else did you add?
Mike Hultquist says
Charles, I pretty much garnish with fresh chopped herbs (either parsley, cilantro, or both), and red chili flakes. I do this for most things. =) =)
Michael Lloyd says
very nice and easy recipe just love love it
Mike Hultquist says
Thanks, Michael!
Diana says
I love the recipes and appreciate the extra information on storing leftovers. This helps with understanding proper food storage and food preservation. Thanks!!
Diana
Mike Hultquist says
Thanks so much, Diana! I appreciate it. Very glad to be helpful!
Jackie Smalley says
Love oysters...any way you make 'em. looks delish, and think Ill try it. At this time I'd rather have a Po'Boy even more than a deep fried turkey (but I don't doubt it will be on one of your future posts, Mike! And deep fry some poblanos, serranos and jalapenos while at it! :-))
Mike Hultquist says
Thanks, Jackie. Should I do a deep fried turkey post? Might have to be next year! Enjoy the oysters!
Rob Lincoln says
I love how you put in the article "Storage & Leftovers". The only reason you would have leftovers is if you did not invite me over to partake. Thanks for all the great recipes!!!!!!
Mike Hultquist says
Haha, I hear you, Rob! These are so good, hard to have leftovers! =)