Description
Crispy, golden deep-fried oysters that bring the coastal flavors to your table. Perfect for entertaining or a special occasion.
Ingredients
- 2 pints raw shucked oysters
- ¾ cup milk
- 1 tbsp hot sauce
- 3 tsp seafood seasoning (divided)
- 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
- Remove shucked oysters from their container and drain 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 place the bowl in the fridge 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 wide shallow container. Set aside.
- Heat up the canola oil to around 350 degrees F.
- While waiting for the oil to heat, drain liquid from the marinated oysters.
- Toss oysters in the dredge mixture in small batches to coat completely. Shake off any excess flour and place coated oysters on a tray.
- Carefully drop oysters into the hot oil without overcrowding. As they fry, gently stir with a strainer to prevent sticking.
- Fry oysters until they begin to float, approximately 3-5 minutes, working in batches if needed.
- Scoop fully cooked oysters out of the oil with a strainer and transfer to a tray lined with paper towels. Season immediately with seafood seasoning.
- Serve with lemon wedges and garnish with fresh parsley.
Notes
Fry in small batches to maintain oil temperature and achieve a crispy texture. Use high-quality canola oil for the best results.
