- 2 pints fresh select oysters, drained
- 2 cups buttermilk
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal (NOT cornmeal mix)
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground red pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Zatarain's creole seasoning
- 1/2 teaspoon dried mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil
- Cocktail sauce:
- 1 cup ketchup
- 1-2 teaspoons horseradish
We love our seafood here in the deep South, oysters being “one” of our favorites. I usually don’t fry foods but I have to say I just don’t like oysters any other way. So, I am always experimenting with different coatings to give the oysters different flavors and this one is a hit with my family. While I am am frying these, I always try to fry extra so I will have leftovers, then we can have oyster po-boys the next day. Sooooo good!
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- Combine oysters and buttermilk in a bowl or zip-lock bag. Cover or seal; chill for at least 2 hours.
- Combine flour, cornmeal, and next 8 ingredients.
- Pour oil in Fry Daddy or Dutch oven to about 3-4″. Heat oil to 370 degrees.
- Drain oysters well and dredge in flour mixture, shaking off excess. Put coated oysters into oil one at a time, not overcrowding.
- Fry oysters in batches, 3 minutes or until golden brown.
- Drain on paper towels.
- Serve with cocktail sauce and lemon wedges.
Cocktail Sauce: Combine 1 cup ketchup and 1-2 teaspoon (more if you like it real hot) horseradish.
Note: Do you like fish taco’s? Then you must try this coating on fish. It makes a tasty fish taco, just add slaw and you are good to go!