Fried Oysters With Cornmeal Batter
Southern fried oysters offer a quick, easy dish perfect for po'boy sandwiches, appetizers, or salad additions.
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Instructions
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Heat 3 inches of vegetable oil in a deep saucepan to 370 F.
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Combine 1 cup mayonnaise, 1/3 cup dill relish, 2 teaspoons drained and chopped capers, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper in a medium bowl. Stir in 2 tablespoons finely chopped green onion if using, then cover and refrigerate.
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Pat 2 cups oysters dry.
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Beat 2 large eggs in a medium bowl, add oysters, and set aside for 10 minutes.
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In another medium bowl, combine 1 1/2 cups cornmeal, 2 tablespoons all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon granulated sugar.
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Dip each oyster from the egg mixture, allowing excess to drip, then dredge in the cornmeal mixture to coat evenly, placing on a baking sheet.
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Fry oysters carefully in batches of 6 to 8 for 2 to 4 minutes until golden.
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Remove fried oysters to a paper-towel-lined plate to drain and salt lightly.
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Serve immediately with the prepared tartar sauce.