Southern Fried Oysters Recipes

Steps:

• In a mixing bowl, add the first 3 ingredients; stir to combine.
• In another bowl, combine the egg and milk; whisk to combine.
• Dip oysters in egg mixture, then dredge in flour mixture.
• Add oil to 2-3 inch depth in a cast-iron dutch oven; heat to 375 degrees.
• Fry oysters in oil until golden, turning once.
• Drain on paper towels and serve immediately.

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.

Steps:

• Oysters: In one bowl, mix the saltines, flour and cayenne pepper. In a second bowl, whisk together the eggs and milk. Dip the oysters in the egg mixture, dredge thru the flour and place on wax paper. Pour at least 5 inches of oil into a cast iron Dutch oven and heat to 375 degrees using a candy/deep fry thermometer throughout the process. The key to perfect oysters is maintaining the oil at 375 degrees. This means don't cook too many oysters at a time and watch your thermometer closely. The more oil you use the greater the heat sink you create and the less the temperature will drop (i.e. don't skimp on the oil). Fry oysters until golden brown, turning once. Place on paper towels, then serve immediately. Remoulade Sauce: Place all ingredients in a mixer and blend. Refrigerate.