- Bettina Applewhite
These pan fried oysters are fail-proof. It's an easy recipe to try out when you're craving oysters and the South!
Some of the best oysters on the half shell I've had are at Faildey's Seafood Market in Lexington Market, Baltimore, MD. They seem to have this endless supply of fat oysters and clams. Right in the middle of the market is a raw bar where they serve beer and fresh oysters and clams on the half shell. It's so cool because you get a front row seat to people who have been shucking oysters for years. They can shuck a dozen oysters so effortlessly and quickly. It would probably take me 5 minutes to get one open.
Usually I try to get to Faidley's Market a couple of times a year. I go for the oysters and a beer but they also have some of the best crab cakes I've had too. This is a no filler, jumbo lump crab meat crab cake. They are so good. Because of the quarantine, I haven't been down to the market and I'm missing it. I haven't graduated to shucking my own fresh oysters but I can fry up some with a great crispy coating.
The key to getting that crispy coating is to make sure that your oysters are fully coated in the seasoned breading mixture and let it sit for about a minute before dropping it in the hot oil to fry. If you take the battered oyster and drop it straight into the oil, the coating may come off while cooking. Letting the coating sit on the oysters for just a minute or so before cooking it gives to coating time to really adhere to the oyster. When it gets into the oil, it's still holding on. Cooking isn't always about rushing. This little step will make the difference. My mother would tell me growing up, "It's not how fast you go. It's if you do it right." This little step is doing it right.
8 oz oysters, jarred
1 Cup Buttermilk
3/4 Cup Yellow Cornmeal
1/2 Cup All-Purpose Flour
1 Tbsp Creole Seasoning
Canola Oil for Frying
In a pan with high sides, add oil to fill half way up the pan. Heat until high about 375 - 400 degrees.
While the oil is heating, drain the oysters from its liquid. Then soak the oysters in buttermilk while you prepare the flour mixture.
In a medium bowl, combine the flour, cornmeal, and creole seasoning.
Drop in oysters about 2 or 3 at a time into the flour mixture and carefully coat each oyster in the mixture.
Remove the oyster from the flour and place on a plate while you finish coating all the oysters.
Once oil is heated, drop oysters in the oil to fry. Don't overcrowd the pan. You may have to fry your oysters in batches. Fry oysters for 2 - 3 minutes until golden brown. Flip over if necessary.
Drain oysters on a paper town. Continue to fry working in batches. Serve immediately and enjoy!