Southern Fried Oysters
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These are so crunchy on the outside and succulent on the inside, you will probably have to make an extra batch. Fried oysters are best when served with a squeeze of fresh lemon juice.
Hands-on: 20 minutesTotal: 20 minutes
- 1 quart shucked oysters
- ½ cup corn flour
- 1 cup cornmeal
- 1 tsp. baking powder
- ¼ tsp. nutmeg
- ½ tsp. dried parsley
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 2 large eggs, beaten
- 2 cups vegetable oil
- Place the oysters in a colander to drain.
- In a large bowl, thoroughly mix the flour, cornmeal, baking powder, nutmeg, parsley, salt, and pepper.
- Dip the oysters in the beaten egg and then in the flour-and-cornmeal mixture.
- Bring the oil in a pot to 375°F and fry oysters for about 3–4 minutes or until browned.
- Remove with a slotted spoon. Drain on paper towels.