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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2 to 4
Test Kitchen Notes
By deep frying oysters, the interior meat is allowed to stay tender and juicy while the outward crust of the batter becomes perfectly golden brown and crispy. This fried oyster recipe also utilizes seafood seasoning—think: Old Bay—in both the batter for the oysters and in the deliciously spiced tartar sauce used to dunk, drizzle, or spoon over the oysters to add double the amount of savory flavor. —Food52
Watch This Recipe
Fried Oysters With Spiced Tartar Sauce
Ingredients
- For the tartar sauce:
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1 cup
mayonnaise
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1/3 cup
sweet pickle relish
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2 teaspoons
capers, drained and roughly chopped
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1 teaspoon
Dijon mustard
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2 teaspoons
lemon juice
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1/4 teaspoon
freshly ground black pepper
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1 teaspoon
seafood seasoning (like Old Bay)
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2 tablespoons
green onions, finely chopped (optional)
- For the fried oysters:
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2 cups
canned oysters, drained (do not rinse)
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1
large egg, beaten
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1/2 teaspoon
granulated sugar
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1 cup
buttermilk
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1 tablespoon
hot sauce
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1/2 cup
all-purpose flour
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1 cup
yellow cornmeal (not self-rising)
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1/2 tablespoon
seafood seasoning (like Old Bay)
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
freshly ground black pepper
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2 cups
vegetable oil, for frying
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Lemon wedges, for serving
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Hot sauce, for serving
Directions
- For the tartar sauce:
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Whisk together all ingredients until combined. Store in an airtight container for up to a week.
- For the fried oysters:
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Drain oysters in a colander; do not rinse. In a medium bowl combine buttermilk, eggs, and hot sauce.
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Place drained oysters in the mixing bowl with wet ingredients, folding the oysters into the mixture with a rubber spatula or spoon to coat thoroughly. Allow to rest while you make the breading.
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In a separate, large mixing bowl, combine flour, cornmeal, seafood seasoning, pepper, and paprika.
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Use tongs or a slotted spoon, working one piece at a time, remove an oyster from the buttermilk mixture and place it in the breading mixture. Coat well; turning to fully coat. Place on a wire rack and repeat until all oysters are breaded.
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In a heavy-duty stockpot (cast-iron or cast-enamel), heat oil to 325°F to 350°F. Place breaded oysters in oil in a single layer; allow to cook for 4 to 7 minutes until golden brown; remove with tongs, spider, or slotted spoon and place on a paper towel-lined tray. Immediately sprinkle with salt. Repeat the process until all oysters are fried. Serve immediately with the tartar sauce, lemon wedges, and hot sauce.
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