Fried Oysters Recipe

Place the drained shucked oysters in a bowl or shallow dish. Remove any excess liquid by gently patting the oysters with paper towels. Keep oysters cold until ready to brine.

Pour the buttermilk into a bowl and add hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Stir to combine.

Add the oysters to the buttermilk mixture, press them down so they are submerged, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the oysters.

While oysters brine, set up a three-stage breading station: in one shallow bowl combine the flour; in a second bowl whisk eggs and milk; in a third shallow bowl combine cornmeal, panko, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper.

Stir the breading mixture thoroughly to break up any clumps and ensure even seasoning.

Remove oysters from the buttermilk, letting excess drip back into the bowl. One at a time, dredge each oyster in the flour, shaking off excess.

Dip the floured oyster into the egg wash, coating completely and letting excess drip off.

Press the oyster into the cornmeal-panko mixture, turning to coat fully. Place breaded oysters on a wire rack set over a baking sheet. Repeat with remaining oysters.

For extra-crispy results, let the breaded oysters rest on the rack for 10 minutes to set the crust.

Pour enough oil into a heavy skillet or Dutch oven to reach about 1 to 1.5 inches depth (approximately 1 to 2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breading into the oil: it should sizzle and brown in about 30–60 seconds.

Working in batches (do not crowd), carefully lower 6 oysters into the hot oil using a slotted spoon or spider. Fry 2–3 minutes, turning once, until golden brown and crisp. Internal texture should be plump and cooked through.

Use a slotted spoon to transfer oysters to a paper towel-lined tray or wire rack to drain. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining oysters and adjust heat as needed to maintain oil temperature near 350°F (175°C).

Arrange fried oysters on a serving platter. Sprinkle with chopped parsley and serve immediately with lemon wedges and remoulade or tartar sauce on the side.

If holding briefly, keep oysters in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes to stay warm and crisp.