Groceries |
1 pint fresh oysters, shucked
1 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Foodie Tasting Room Cajun Seasoning
1 teaspoon black pepper
Vegetable oil, for frying
Lemon slices
Cystal’s Hot sauce
Tartar sauce
The steps to follow |
Drain the oysters and pat them dry with paper towels. Be sure to remove any excess moisture to avoid splattering when frying.
Place the oysters in a bowl and pour buttermilk over them. Let them soak for at least 30 minutes. This helps to tenderize the oysters and adds flavor.
In a shallow dish, combine the flour, cornmeal, baking powder, paprika, garlic powder, onion powder, cajun seasoning, and black pepper. Mix well.
Remove the oysters from the buttermilk, allowing any excess to drip off.
Dredge the oysters in the flour-cornmeal mixture, making sure each one is thoroughly coated. Gently shake off any excess coating.
In a large skillet, heat about 2 inches of vegetable oil over medium-high heat to 350°F. You can test the oil by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is ready.
Fry the oysters in batches, being careful not to overcrowd the pan. Cook them for 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to transfer the fried oysters to a plate lined with paper towels to drain any excess oil.
Serve the fried oysters hot with lemon slices, Crystal’s Hot Sauce, and tartar sauce on the side.