Crunchy Cornmeal-Fried Oysters
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Crispy fried oysters coated in a seasoned cornmeal dredge. Perfect as an appetizer or in sandwiches.
Ingredients
- 0.5 Cornmeal Dredge
- Canola oil for frying
- 2 extrasmall oysters
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0 mg
- Iron: 0 mg
- Magnesium: 0 mg
- Phosphorus: 0 mg
- Potassium: 0 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 Cornmeal Dredge
- 2 extrasmall oysters
Prepare
- Canola oil, for frying
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.