Fried oysters are something of a staple in my family come the holidays. We have fried oysters for Christmas Eve dinner (a meal that mostly consists of fish), News Years dinner, any time during the holidays, and during the summer. Fried oysters are also a staple in Georgia’s Low Country, Southern lingo for coastal Georgia, along with various preparations of fish. If you go to Savannah you will not find a shortage of restaurants offering fried oysters and fish in general. Residents of the Low Country live off of the water and what it has to offer.
My fried oyster recipe is based off of Paula Deen’s fried oyster recipe and a recipe that I developed for my flour batter. When I first started frying oysters I used Zaterain’s Cajun fry batter but later decided it was too heavy on the oysters so I developed my batter recipe. I also use this recipe as an appetizer vs. an entree.
What You’ll Need
- Medium jug of butter milk
- 2 small cans or 1 large can of Pacific Oysters (can use 12 shucked fresh oysters)
- 1 cup all purpose flour
- 1 Tsp. Cayenne Pepper
- 1 Tsp. Hungarian Paprika or conventional Paprika
- 1/3 Tsp. Kosher Salt
- 1/2 Tsp. fresh cracked Black Pepper
- 1 Tbsp – 1 1/2 Tbsp Red Tabasco sauce
- Canola oil
In a medium to large mixing bowl pour contents of butter milk. Add Tabasco sauce to butter milk and stir until Tabasco is well mixed with butter milk. Take both cans of Pacific oysters and strain in a mesh wire colander over a sink until oyster nectar has been strained from oysters. Place oysters in butter milk and Tabasco mixture until oysters are covered with mixture. Place in refrigerator from 2-4 hours.
For the batter place 1 cup all purpose flour in a medium to large mixing bowl. Add salt, cracked black pepper, paprika, and cayenne. Stir mixture until well mixed.
Pour Canola into a medium to large frying pan until there is an 1 1/2 – 2 in. of Canola oil in pan. Heat oil over medium high heat.
Take oysters and strain oysters from butter milk and Tabasco mixture with mesh wire colander. Place oysters in the batter mixture can coat until well coated. Once oysters have been coated, place oysters on a plate while they wait to be fried.
To test when oil is ready for frying sprinkle a pinch of flour into the oil and the flour should dissolve immediately. Place 4-5 oysters in the oil and fry until golden brown. Place finished oysters on a cooling crack with a baking sheet underneath to catch any extra oil (use tongs or a slotted spoon to remove oysters from oil). Repeat process until all the oysters have been fried.