Crispy, golden-brown oysters with a savory, seasoned cornmeal crust. This classic Southern delicacy is juicy on the inside, crunchy on the outside, and perfect with a squeeze of fresh lemon and a side of tangy tartar sauce.
Crispy on the outside, fluffy on the inside, these homemade french fries are a classic and indulgent comfort food. The secret is the double-fry method, which guarantees a perfect texture every time. A must-have side for burgers or a delicious snack on their own.
A classic American side dish that's creamy, tangy, and perfectly crunchy. This Southern-style coleslaw is the ultimate companion for barbecues, picnics, and fried chicken dinners, ready in just 15 minutes.
About Fried Oyster Platter, French Fries and Coleslaw
Crispy fried oyster platter with tangy coleslaw. A delicious comfort food that's simply irresistible!
This new_england dish is perfect for dinner. With 1743.41 calories and 23.32g of protein per serving, it's a nutritious choice for your meal plan.
fat
(freshly ground)
4 cup Vegetable Oil (for frying, or as needed for 2-inch depth)
1 count Lemon (cut into wedges for serving)
2 tbsp Fresh Parsley (chopped, for garnish)
0.5 cup Tartar Sauce (for serving, optional)
Instructions
1
Prepare the Dredging Station (5 minutes)
In a shallow bowl, pour in the buttermilk. Whisk in a pinch of salt and pepper if desired.
In a separate shallow bowl or pie plate, whisk together the all-purpose flour, yellow cornmeal, smoked paprika, garlic powder, onion powder, cayenne pepper, 1.5 tsp of salt, and 1 tsp of black pepper until well combined.
Ensure your shucked oysters are patted thoroughly dry with paper towels. This helps the coating adhere better.
2
Heat the Frying Oil (7-10 minutes)
Pour vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of at least 2 inches.
Heat the oil over medium-high heat until a deep-fry thermometer registers 350-360°F (175-180°C). Maintaining this temperature is key for crispy, non-greasy oysters.
3
Coat the Oysters (3 minutes)
Working with a few oysters at a time, dip each one into the buttermilk, allowing any excess to drip off.
Immediately transfer the buttermilk-coated oyster to the cornmeal mixture. Toss gently to ensure it's fully coated on all sides, then shake off any excess.
4
Fry in Batches (8-10 minutes total)
Carefully place 5-6 coated oysters into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature.
Fry for 2-3 minutes, turning once halfway through, until they are deep golden brown and crispy.
Using a slotted spoon or spider strainer, remove the fried oysters from the oil.
5
Drain, Season, and Serve (2 minutes)
Transfer the hot oysters to a wire rack set over a baking sheet to drain. This prevents them from becoming soggy.
Immediately sprinkle with a tiny pinch of extra salt while they are still hot.
Repeat the frying process with the remaining oysters, allowing the oil to return to 350°F between batches.
Garnish the platter with fresh parsley and serve immediately with lemon wedges and tartar sauce.
Servings
4
Serving size: 1 cup
635cal
5gprotein
41gcarbs
52gfat
Ingredients
2 lb Russet Potatoes (About 4 large potatoes)
8 cup Peanut Oil (For deep frying)
1.5 tsp Sea Salt (Or to taste)
Instructions
1
Prep Potatoes
Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2
Soak to Remove Starch
Place the cut potatoes in a large bowl and cover them completely with cold water.
Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3
Dry Potatoes Thoroughly
Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4
First Fry (Blanching)
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
Heat the oil over medium-high heat to 325°F (160°C).
Working in small batches, carefully add about one-third of the potatoes to the hot oil.
Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5
Cool and Drain
Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6
Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C).
Once again working in batches, return the blanched fries to the hot oil.
Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7
Season and Serve
Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.