Louisiana Fried Oysters Recipes

Steps:

• Combine the first 9 ingredients in a bowl and mix well.
• Add in the oysters and marinate at least 30 minutes in the fridge.
• Put the remaining ingredients in a paper bag and mix well by shaking.
• Remove the oysters from the marinade and drop in the bag.
• Shake the bag to coat the oysters and let them rest in the bag for a few minutes.
• Heat about 2" of oil in the pan to 365 degrees.
• Place the oysters in the oil leaving at least a 3/4" space between pieces (do not overcrowd them or the oysters will be soggy).
• Fry the oysters about 4 minutes or until done.
• Remove to paper towels to drain.
• After most of the oil has drained, remove to fresh paper towels.
• Make sure the oil is at least 360 degrees before adding and frying the next batch.

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.