Fried Oysters Three Ways Recipe

How to make it

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• Notes: Oysters MUST be COLD. Keep in refrigerator while oil is heating.
• Heat oil to 375 -380 degrees.
• Shake excess breading off oysters before dropping in oil
• Drop one at a time and do not crowd. Too many will lower oil temperture below 375 will result in oil absorption and gummy oysters. 6 or 8 at a time is maximum for most home fryers.
• Fry only a minute or so until oyster floast to top. It's done.
• Immediately drain on paper towels.
• Oysters have a delicate flavor and don't need a lot of extra seasonings, which will only mask their true goodness.
• METHOD ONE
• Dredge oysters in cornmeal
• shake off excess and drop one at a time into hot oil.
• Flip once and remove when they float.
• Remove when they float.
• METHOD TWO
• Mix cornmeal and corn flour in equal amounts
• Season lightly with salt and pepper
• shake off excess and drop one at a time into hot oil.
• Flip once and remove when they float.
• Remove when they float.
• METHOD THREE
• Dredge oysters in milk or buttermilk with one hand
• Then with clean hand dredge in cornmeal
• shake off excess and drop one at a time into hot oil.
• Flip once and remove when they float.
• Remove when they float.
• See New Orleans Oyster Poboy recipe