• 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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Directions:

  1. Combine oysters and buttermilk in a bowl or zip-lock bag.  Cover or seal; chill for at least 2 hours.
  2. Combine flour, cornmeal, and next 8 ingredients.
  3. Pour oil in Fry Daddy or Dutch oven to about 3-4″.  Heat oil to 370 degrees.
  4. Drain oysters well and dredge in flour mixture, shaking off excess. Put coated oysters into oil one at a time, not overcrowding.
  5. Fry oysters in batches, 3 minutes or until golden brown.
  6. Drain on paper towels.
  7. 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!