Fried Oyster Platter

1. 1
   prep

   Set up the breading station and drain the oysters.

   1.Drain the shucked oysters and pat them very dry with paper towels.

   2.In one shallow bowl, mix the all-purpose flour with half the black pepper.

   3.In a second shallow bowl, whisk the eggs until smooth.

   4.In a third shallow bowl, combine the cornmeal, salt, and remaining black pepper.

   5.Line a baking sheet with a wire rack and set it near your frying pot.

   TIPDry oysters are crucial—any moisture creates steam and blows the breading off during frying.
2. 2
   prep · ~10 min

   Soak the oysters in seasoned buttermilk.

   1.Pour the buttermilk into a small bowl and stir in the hot sauce.

   2.Add the dried oysters to the buttermilk mixture.

   3.Let them soak for 10 minutes while the oil heats up.

   TIPThis quick soak tenderizes the oysters and helps the cornmeal coating stick.
3. 3
   fry · ~10 min

   Heat the oil to 350°F.

   1.Pour the oil into the Dutch oven until it reaches a depth of about 2 inches.

   2.Attach the thermometer to the side and heat the oil over medium-high heat.

   3.Bring the oil to a steady 350°F and adjust the heat to maintain it.

   TIPDon't rush the oil heating—a drop that's too cool makes greasy oysters, and too hot burns the crust before the oyster cooks.
4. 4
   fry

   Bread the oysters.

   1.Lift each oyster from the buttermilk, letting the excess drip off.

   2.Dredge lightly in the flour mixture and shake off any extra.

   3.Dip back into the egg wash, then press firmly into the cornmeal blend.

   4.Place breaded oysters on a clean plate in a single layer.

   TIPUse one hand for wet steps and the other for dry to avoid clumpy fingers.
5. 5
   fry · ~3 min

   Fry the oysters in batches.

   1.Carefully lower 4 to 5 breaded oysters into the hot oil using a slotted spoon.

   2.Fry for 2 to 3 minutes, turning once, until golden brown and crisp.

   3.Lift the oysters out with the slotted spoon and place on the wire rack to drain.

   4.Return the oil to 350°F before starting the next batch. Repeat until all oysters are fried.

   TIPWork in batches to keep the oil temperature steady—crowding the pot drops the heat instantly.
6. 6
   assemble

   Plate the platter and serve immediately.

   1.Arrange the hot fried oysters on a large serving platter.

   2.Scatter the lemon wedges around the oysters.

   3.Sprinkle the chopped parsley over the top as garnish.

   TIPServe within minutes of frying—the longer they sit, the more the crunch softens.

Cuisines we love