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.
What You’ll Like About This Recipe
- Fast and fryer-friendly. Once your oil is hot, the oysters cook in just a couple of minutes per batch. It’s an easy recipe to make for a weeknight treat, but it also scales beautifully for parties and seafood platters.
- Ultra-crispy coating. The cornmeal breading fries up extra crunchy while the inside stays tender and juicy. That contrast of crisp shell and soft oyster is exactly what makes these so satisfying.
- Simple, classic flavors. The seasoning is straightforward, so the natural sweetness and brininess of the oysters really shine. A hint of sugar and plenty of pepper keep the coating tasty without overpowering the seafood.
- Versatile serving options. These oysters can be served as an appetizer, tucked into po’ boy sandwiches, or plated with fries and slaw for a full meal. They play nicely with all sorts of sauces, from tartar to remoulade to hot sauce.
- Great party food. Because they fry quickly and can be held warm on a rack in the oven, you can keep batches coming for a crowd without feeling chained to the stove.
Ingredient Notes
- Oysters – Use shucked raw oysters packed in their liquor. Larger oysters give you a meatier bite, while smaller ones cook even more quickly and are great for appetizers. Drain them well before coating so the breading clings nicely.
- Eggs – The beaten eggs act as a glue between the oysters and the cornmeal mixture. Letting the oysters sit in the egg briefly helps the coating adhere and creates a thicker, crunchier crust.
- Cornmeal – This is the star of the breading, giving the oysters their coarse, crispy texture. A medium or fine grind works well; very coarse stone-ground can be more rustic and crunchy. Yellow or white cornmeal is fine—use what you have.
- All-purpose flour – A small amount of flour in the coating helps it cling and adds just enough softness to keep the cornmeal crust from feeling overly hard. It also helps the breading brown evenly.
- Sugar – A teaspoon of sugar lightly rounds out the flavor of the cornmeal and complements the natural sweetness of the oysters. It won’t make the coating taste sugary; it just adds balance.
Steps to Make Mississippi Fried Oysters
- Prepare your frying pot with enough oil for deep frying, making sure the pot is large enough and the oil level low enough to allow for bubbling without overflowing.
- Beat the eggs in a bowl until the yolks and whites are fully combined, then add the drained oysters and let them sit so they can absorb a light coating of egg.
- In a separate bowl, combine the cornmeal, flour, sugar, salt, and pepper, breaking up any clumps so the mixture coats evenly.
- Lift the oysters from the egg mixture, letting excess drip back into the bowl, then toss them in the cornmeal mixture until they are well coated on all sides.
- Fry the oysters in batches in hot oil, taking care not to crowd the pot, and cook just until the coating is golden and the oysters are plump and firm.
- Transfer each batch to a rack or paper-towel-lined tray to drain, season lightly with a pinch of salt if desired, and keep warm while you finish frying the remaining oysters.
Pro Tips
- Pat the oysters lightly with paper towels before adding them to the eggs to reduce excess moisture; this helps the coating stick better and keeps the oil from sputtering.
- Test the oil temperature with a small pinch of the cornmeal mixture—if it sizzles steadily and rises to the top quickly, the oil is ready for frying.
- Fry in small batches so the oil temperature doesn’t drop too much; crowding the pot can lead to greasy, soggy oysters instead of crisp ones.
- Hold the oysters warm in a low oven while you finish the rest, but don’t leave them in there too long or the coating can dry out—just long enough to get all the batches done.
Recipe Variations
- Spicy Southern oysters. Add cayenne pepper or a pinch of chili powder to the cornmeal mixture and serve the oysters with a spicy remoulade or hot sauce. A few dashes of hot sauce in the egg mixture also increases the heat.
- Herbed cornmeal oysters. Stir dried thyme, oregano, or Old Bay seasoning into the cornmeal mixture for a more complex flavor profile. This works especially well if you’re serving the oysters with seafood platters.
- Buttermilk-soaked oysters. Soak the drained oysters in buttermilk instead of plain egg for extra tenderness and a subtle tang, then dredge in the cornmeal mixture as usual.
- Sandwich-style po’ boys. Tuck the fried oysters into soft rolls with shredded lettuce, tomato slices, pickles, and a zesty mayo or remoulade for a satisfying sandwich version.
- Gluten-light option. Omit the flour and use all cornmeal, or swap the flour for a gluten-free blend if needed. The texture will be slightly more rustic but still very crisp.
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 – Cool leftover fried oysters quickly, then transfer them to an airtight container lined with paper towels. Refrigerate for up to 1 to 2 days, keeping them in a single layer or separated with parchment so the coating doesn’t become overly soggy.
- Reheat – Recrisp the oysters in a hot oven or air fryer on a rack set over a baking sheet until warmed through and the coating is crisp again. Avoid microwaving if possible, as it tends to make the crust chewy rather than crunchy.
Mississippi Fried Oysters
These crispy cornmeal fried oysters make a great appetizer or main course with fries and a tangy coleslaw.
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
To keep the drained fried oysters warm while frying subsequent batches, transfer them to a rack set in a baking pan. Place them in a preheated 200 F oven for up to 20 minutes.
Nutrition
Calories: 372kcalCarbohydrates: 63gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 102mgSodium: 1222mgPotassium: 338mgFiber: 8gSugar: 2gVitamin A: 148IUCalcium: 36mgIron: 4mg
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.
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