Crispy Fried Oysters Recipe

Prepare oysters

Pat the 6 shucked Gulf oysters dry on paper towels, removing excess liquid so the coating will adhere. Keep them chilled until ready to dredge.

Make dredging station

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper. In a second shallow bowl, beat 1 large egg with 1/2 cup whole milk and 1 teaspoon hot sauce until combined. In a third shallow plate combine 1/2 cup fine cornmeal and 3/4 cup panko breadcrumbs; toss so mixture is even.

Coat oysters

Working one at a time: dredge each oyster in the seasoned flour, shaking off excess; dip into the egg-milk mixture to fully coat; then press into the cornmeal–panko mixture, ensuring an even crust. Place coated oysters on a wire rack and let rest 5 minutes to help the coating set.

Heat oil

Pour about 2 cups neutral oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2–3/4 inch. Heat over medium-high until oil registers 350–365°F (175–185°C) on a thermometer, or until a pinch of flour sizzles immediately.

Flash-fry oysters

Fry oysters in a single layer (do not crowd) for about 60–90 seconds per side, until golden-brown and crisp. Use a slotted spoon or tongs to turn once. Total cook time per oyster should be about 2–3 minutes. If necessary, adjust heat to keep oil between 330–365°F.

Drain and rest

Transfer fried oysters to a paper towel–lined plate or wire rack set over a sheet pan to drain. Lightly salt immediately with a pinch of fine salt. Keep warm in a low oven (200°F / 95°C) for up to 10 minutes while you finish the sauce.

Make jalapeño tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely minced pickles or cornichons, 1 tablespoon finely minced shallot, and 1 finely minced jalapeño (seeds removed for milder heat). Stir in 1 teaspoon fresh lime juice, 1/2 teaspoon Dijon mustard, 1 teaspoon chopped fresh parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt, lime, or jalapeño to preference. If you prefer a thinner sauce, whisk in up to 1 teaspoon water or more lime juice.

Plate and serve

Arrange three fried oysters on each of two plates (total six). Spoon about 1 to 1 1/2 tablespoons of jalapeño tartar sauce atop each oyster or serve the sauce alongside for dipping. Garnish plates with lemon wedges. Serve immediately while oysters are hot and crisp.