Description
Crispy and tender, these deep fried oysters are a delicious coastal treat that brings joy to any gathering.
Ingredients
- 2 pints raw shucked oysters
- ¾ cup milk
- 1 tbsp hot sauce
- 2 tsp seafood seasoning (plus 1 tbsp for dredging)
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2-3 qt canola oil (for frying)
- 2 lemons, sliced into wedges
- Fresh parsley for garnish
Instructions
- Drain the oysters in a colander.
- Place oysters in a bowl and add milk, hot sauce, and 2 teaspoons of seafood seasoning. Gently fold the ingredients, then cover and refrigerate for at least 30 minutes, up to 8-10 hours.
- Prepare the dredge by combining all-purpose flour, cornstarch, and 1 tablespoon of seafood seasoning in a shallow container. Set aside.
- Heat canola oil in a large deep skillet or fryer to about 350 degrees F.
- Drain excess liquid from the marinated oysters. Toss oysters in the dredge mixture in small batches to coat completely, then shake off excess flour and place coated oysters on a tray.
- Carefully drop oysters into the hot oil without overcrowding. Stir gently to avoid sticking.
- Fry oysters until they begin to float, approximately 3-5 minutes. Remove with a strainer and transfer to a tray lined with paper towels. Season with seafood seasoning immediately.
- Serve with lemon wedges and garnish with fresh parsley.
Notes
Let oysters breathe after dredging for better coating adhesion. Adjust seasoning levels to suit personal taste.