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Mississippi Fried Oysters

fried oysters with remoulade and lemon wedges

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These crispy cornmeal fried oysters make a great appetizer or main course with fries and a tangy coleslaw.

Ingredients

Scale
  • 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

  1. Heat 2 inches of oil in a deep heavy pot or deep-fryer to 370 F.
  2. Beat the eggs in a medium bowl until well blended.
  3. Drain the oysters and ad them to the eggs. Let stand for 10 minutes.
  4. In another medium bowl combine the cornmeal, flour sugar, salt, and pepper.
  5. Dip the oysters in the cornmeal mixture and fry in batches in the hot oil for about 2 minutes or until golden brown.
  6. 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.