Crunchy Cornmeal-Fried Oysters

Let's Cook

1. Step 1.

   Prepare the cornmeal dredge by mixing 3 cups regular ground cornmeal, 1 cup all-purpose flour, 3 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 1½ tablespoons onion powder, 1½ tablespoons garlic powder, 1 tablespoon cayenne, and 1 tablespoon smoked paprika in a large bowl. Store in a glass jar or ziplock bag until ready to use.

2. Step 2.

   Place ½ recipe of the cornmeal dredge in a large bowl. Line a plate with paper towels and set both next to the stove.

3. Step 3.

   In a cast-iron skillet or Dutch oven, heat 2 inches of canola oil over medium-high heat until it reaches 325°F on a deep-fry thermometer.

4. Step 4.

   While the oil heats, drain 2 (10-ounce) jars of extra-small oysters. Toss the oysters in the cornmeal dredge until evenly coated.

5. Step 5.

   Working in batches, carefully slip the coated oysters into the hot oil. Fry for 3 to 4 minutes, turning once, until golden brown and crispy.

6. Step 6.

   Using a slotted spatula, transfer the fried oysters to the paper towel-lined plate to drain. Serve warm with French Rémoulade, Quick and Spicy Cocktail Sauce, Red Pepper Jelly, or Comeback Sauce for dipping.