Crispy Cornmeal Fried Oysters (Printer-Friendly)
Golden oysters in crisp cornmeal crust, perfect with remoulade and lemon wedges for an irresistible treat.
# What You’ll Need to Cook:
→ For Frying
01 -
600 ml peanut oil, or neutral vegetable oil
→ Cornmeal Breading
02 -
80 g cornmeal
03 -
30 g cornstarch
04 -
0.5 teaspoon cayenne pepper, or paprika for a milder flavor
05 -
0.75 teaspoon sea salt
06 -
0.5 teaspoon freshly ground black pepper
→ Main
07 -
12 large oysters (about 450 g), shucked and drained
# Steps to Prepare:
01 -
Pour peanut oil into a large, heavy-based pot or deep fryer to a depth of approximately 5-7 cm. Heat to 180°C, monitoring with a thermometer for precision.
02 -
Combine cornmeal, cornstarch, cayenne (or paprika), sea salt, and black pepper in a shallow bowl. Mix thoroughly to ensure even seasoning throughout.
03 -
Pat oysters dry with kitchen paper. Dredge each oyster in the cornmeal mixture, ensuring an even, full coating on all sides.
04 -
Working in batches, carefully lower oysters into hot oil. Fry for 2–3 minutes or until golden brown and crisp, turning as needed for even color.
05 -
Remove fried oysters with a slotted spoon and transfer to a wire rack set over paper towels to drain excess oil.
06 -
Arrange fried oysters on a platter and serve promptly with remoulade sauce, lemon wedges, or desired accompaniments.
# Extra Cooking Tips:
01 -
For the crispiest result, always fry oysters in small batches to maintain oil temperature.
02 -
When shucking fresh oysters, use a protective glove or towel and an oyster knife to prevent hand injuries.
03 -
Oysters are best enjoyed immediately, but leftovers can be reheated in a hot oven or air fryer to regain crispness.
04 -
Opt for fresh oysters with a briny scent and firm texture for optimal flavor.