Cornmeal Fried Oysters

Name: Cornmeal Fried Oysters (Upgraded)
Total time: 45 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 pint Oysters-freshly shucked; 1 cup Buttermilk; 1 tbsp Hot sauce; 1 cup Cornmeal-stone-ground; 1/2 cup All-purpose flour; 1 tsp Smoked paprika; 1/2 tsp Cayenne pepper; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1 tsp Black pepper; 1 tsp Salt; Vegetable oil -for frying; 1/2 cup Mayonnaise; 1 tbsp Creole mustard; 1 tbsp Lemon juice; 1 tsp Worcestershire sauce; 1/4 tsp Hot sauce

⏱45 min

👥4

🔥500 cal

Medium

🍽️Cajun

A slightly refined version featuring a buttermilk soak for extra tenderness and a flavorful Creole aioli.

1 pint Oysters-freshly shucked

1 cup Buttermilk

1 tbsp Hot sauce

1 cup Cornmeal-stone-ground

1/2 cup All-purpose flour

See all 17 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥500 cal

Medium

🍽️Cajun

A slightly refined version featuring a buttermilk soak for extra tenderness and a flavorful Creole aioli.

#fried #oysters #appetizer #seafood #creole

Instructions

Prepare the Buttermilk Soak: In a bowl, combine Buttermilk and Hot sauce. Add oysters and soak for at least 30 minutes.
Prepare the Creole Aioli: In a small bowl, combine all Creole Aioli ingredients and set aside.
Prepare the Cornmeal Coating: In a shallow dish, whisk together all Cornmeal Coating ingredients.
Dredge the Oysters: Remove oysters from buttermilk, allowing excess to drip off. Dredge each oyster in 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 Creole Aioli.

Ingredients

1 pint 473 mL Oysters-freshly shucked
1 cup 240 mL Buttermilk
1 tbsp 15 mL Hot sauce
1 cup 120 g Cornmeal-stone-ground
1/2 cup 60 g All-purpose flour
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Cayenne pepper
1/2 tsp 2.5 mL Garlic powder
1/2 tsp 2.5 mL Onion powder
1 tsp 5 mL Black pepper
1 tsp 5 mL Salt
Vegetable oil As needed -for frying
1/2 cup 120 g Mayonnaise
1 tbsp 15 mL Creole mustard
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Worcestershire sauce
1/4 tsp 1.25 mL Hot sauce

Equipment

Bowl
Shallow dish
Large skillet
Slotted spoon
Paper towels

Instructions

Prepare the Buttermilk Soak: In a bowl, combine Buttermilk and Hot sauce. Add oysters and soak for at least 30 minutes.
Prepare the Creole Aioli: In a small bowl, combine all Creole Aioli ingredients and set aside.
Prepare the Cornmeal Coating: In a shallow dish, whisk together all Cornmeal Coating ingredients.
Dredge the Oysters: Remove oysters from buttermilk, allowing excess to drip off. Dredge each oyster in 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 Creole Aioli.

Nutrition per serving

Calories 500

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Cornmeal Fried Oysters

Cornmeal Fried Oysters

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