Description
Savor the delight of crispy Virginia fried oysters, combining the perfect crunch with briny goodness for a taste of coastal living.
Ingredients
- 1 pint fresh shucked oysters
- Peanut oil (for frying)
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
Instructions
- Heat oil in a deep fryer to 350 degrees F, or in a deep cast iron skillet, or in a Dutch oven over medium heat to a depth of about 2-3 inches.
- Dip each oyster in buttermilk, coating evenly.
- Dredge the buttermilk-coated oysters in the cornmeal and flour mixture seasoned with kosher salt, Old Bay, and black pepper until well-coated.
- Carefully place the oysters in the hot oil. Fry until golden brown and crispy, about 3-4 minutes.
- Remove the oysters with a slotted spoon, placing them on a paper towel-lined plate to drain excess oil.
- Serve hot, garnished with lemon wedges, or use in a classic po’ boy sandwich for added flair.
Notes
Use a thermometer to monitor oil temperature for best results. Let oysters rest in buttermilk for enhanced flavor before frying.
