Ingredients
Scale
- 1 pint fresh oysters, shucked and drained
- 1/2 cup all-purpose flour
- 1 cup cornmeal or panko breadcrumbs
- 2 large eggs, beaten
- 1/4 cup buttermilk (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2–3 cups vegetable oil for frying
Instructions
- Heat about 2 inches of oil in a skillet or deep pan to 375°F.
- Mix flour, salt, pepper, paprika, and garlic powder in one bowl.
- Beat eggs (and buttermilk, if using) in a second bowl.
- Place cornmeal or panko in a third bowl.
- Pat oysters dry. Dredge in flour, then egg, then coat with cornmeal or panko.
- Fry oysters in batches for 2–3 minutes until golden. Flip if needed.
- Remove and drain on paper towels. Sprinkle with salt while hot.
- Serve immediately with dipping sauce or lemon wedges.
Notes
- Let oysters chill after coating for 15 minutes for better adhesion.
- Double coat with crumbs for extra crunch.
- Reheat leftovers in the oven or air fryer to restore crispiness.
- For spice lovers, add a dash of cayenne to the flour mix.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 310
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg
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