Mississippi Fried Oysters
These crispy cornmeal fried oysters make a great appetizer or main course with fries and a tangy coleslaw.
These cornmeal-crusted oysters are deep-fried to perfection! Serve them with tartar sauce, remoulade, or cocktail sauce. They’re easy and delicious!
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 Reheat
For best results, reheat fried oysters in a 350 F oven for 10 minutes or until hot.
Mississippi Fried Oysters
These crispy cornmeal fried oysters make a great appetizer or main course with fries and a tangy coleslaw.
Ingredients
- Oil for deep frying
- 1 quart raw oysters
- 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.
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