Name: Cornmeal Fried Oysters (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 pint Oysters-freshly shucked; 1 cup Cornmeal-yellow; 1/2 cup All-purpose flour; 1 tsp Paprika; 1/2 tsp Cayenne pepper; 1/2 tsp Garlic powder; 1/2 tsp Black pepper; 1/2 tsp Salt; 1 Egg-large; 1/4 cup Milk; Vegetable oil -for frying; 1/2 cup Mayonnaise; 1 tbsp Dijon mustard; 1 tbsp Hot sauce; 1 tsp Lemon juice

Recipe tier

A simple and satisfying recipe for cornmeal-crusted fried oysters, perfect for a quick weeknight meal or appetizer.

Total 30 min

Serves 4

Steps 7

Ingredients 15

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Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Oysters
1 pint 473 mL Oysters-freshly shucked
Cornmeal Coating
1 cup 120 g Cornmeal-yellow
cup 60 g All-purpose flour
1 tsp 5 mL Paprika
tsp 2.5 mL Cayenne pepper
tsp 2.5 mL Garlic powder
tsp 2.5 mL Black pepper
tsp 2.5 mL Salt
Wet Batter
1 240 mL Egg-large
cup 60 mL Milk
Frying
Vegetable oil As needed -for frying
Remoulade Sauce
cup 120 g Mayonnaise
1 tbsp 15 mL Dijon mustard
1 tbsp 15 mL Hot sauce
1 tsp 5 mL Lemon juice

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Remoulade Sauce: In a small bowl, combine all Remoulade Sauce ingredients and set aside.
Prepare the Cornmeal Coating: In a shallow dish, whisk together all Cornmeal Coating ingredients.
Prepare the Wet Batter: In another shallow dish, whisk together the Egg and Milk.
Dredge the Oysters: Dredge each oyster in the Cornmeal Coating, then dip into the Wet Batter, and back into the Cornmeal Coating, ensuring they are fully coated.
Fry the Oysters: Heat about 1 inch of Vegetable oil in a large skillet over medium-high heat. Carefully add the oysters in batches, being careful not to overcrowd the pan.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove oysters with a slotted spoon and place on a paper towel-lined plate to drain.
Serve immediately with Remoulade Sauce.