Mississippi Fried Oysters
These crispy cornmeal fried oysters make a great appetizer or main course with fries and a tangy coleslaw.
Crispy, golden fried oysters are a Southern favorite, and this Mississippi-style version delivers that classic flavor with ease. Coated in a seasoned cornmeal mixture and fried until perfectly crisp, these oysters are ideal for serving with remoulade, tartar sauce, or cocktail sauce. Whether you’re making them as an appetizer or a main course, they’re sure to be a hit.
Serve them up with fries, slaw, or even fried pickles for a full Southern-style seafood plate. They’re quick to prepare and even easier to enjoy—just be sure not to crowd the fryer and serve them hot and fresh.
Why You’ll Love Them
Classic Southern flavor. A crisp cornmeal coating gives these oysters irresistible crunch and seasoning.
Quick to make. Just a few minutes in hot oil, and they’re ready to serve.
Perfect for sharing. Whether as an appetizer or a seafood platter centerpiece, these are always a crowd-pleaser.
Easy ingredients. No buttermilk or brine needed—just eggs, cornmeal, and pantry seasonings.
Ingredient Notes
- Raw oysters: Fresh shucked oysters are best. Drain well before using.
- Eggs: Help the cornmeal coating adhere to the oysters.
- Cornmeal: Yellow or white, fine or medium grind—all work here.
- Flour: A small amount added to the cornmeal for extra crispness.
- Sugar: A hint of sweetness to balance the briny oysters.
- Salt and pepper: Simple seasoning that enhances the flavor.
- Oil for frying: Use a neutral high-heat oil like vegetable, peanut, or canola.
Steps to Make Mississippi Fried Oysters
- Heat 2 inches of oil in a deep heavy pot or fryer to 370°F.
- In a bowl, beat the eggs until blended. Drain the oysters and add them to the egg mixture.
- In another bowl, mix the cornmeal, flour, sugar, salt, and pepper.
- Remove oysters from the egg mixture, dredge in the cornmeal coating, and shake off excess.
- Fry in batches for about 2 minutes, or until golden and crisp.
- Transfer to paper towels or a rack to drain, and sprinkle lightly with salt.
Tips
- Don’t overcrowd the fryer—cook in small batches for best results.
- Use a thermometer to keep the oil close to 370°F for even browning.
- Letting the oysters sit in the egg helps the coating stick better.
- Keep cooked oysters warm in a 200°F oven on a rack while frying the rest.
Recipe Variations
- Add spice. Mix in a pinch of cayenne or smoked paprika to the cornmeal mixture.
- Double dredge. For a thicker crust, dip the oysters again in egg and cornmeal before frying.
- Use seasoned flour. Swap half the cornmeal for flour and add Cajun seasoning for a different texture.
- Pan-fry version. For less oil, fry in a shallow skillet with 1/2 inch of oil, flipping once.
What to Serve With Fried Oysters
- French fries or sweet potato fries are excellent choices and go well with any fried protein.
- Add a salad to the meal. A basic tossed salad with a vinaigrette or Italian dressing is great.
- Coleslaw is fantastic with fried oysters. The creamy, tangy flavors pair beautifully with fried chicken, clams, and other fish and seafood dishes.
- Lemon wedges and parsley add a brightness and a pop of color to the fried oysters.
- Fried pickles are a fabulous Southern creation, and perfect with oysters.
How to Store
Refrigerate: Store cooled fried oysters in a paper towel–lined container for up to 2 days. For best texture, avoid sealing too tightly.
To Reheat: Reheat in a 350°F oven on a rack or baking sheet for about 10 minutes, or until crisp and hot. Avoid microwaving, as it softens the coating.
Mississippi Fried Oysters
Ingredients
- Vegetable oil, for deep frying
- 1 quart oysters, raw
- 2 large eggs
- 2 cups cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Heat 2 inches of oil in a deep heavy pot or deep-fryer to 370°F.
- Beat the eggs in a medium bowl until well blended.
- Drain the oysters and ad them to the eggs. Let stand for 10 minutes.
- In another medium bowl combine the cornmeal, flour sugar, salt, and pepper.
- Dip the oysters in the cornmeal mixture and fry in batches in the hot oil for about 2 minutes or until golden brown.
- Remove the fried oysters to paper towels to drain and sprinkle lightly with salt.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
