• Monday, November 30, 2020

Fried Oysters

Cajun Fried Oysters
March 4, 2014

canola oil, for frying
3/4 cup all-purpose flour
3/4 cup cornmeal
1 tbsp garlic powder
1 tbsp paprika
1 tbsp black pepper
2 tsp cayenne pepper
2 tsp oregano
2 tsp thyme
25 large, salty oysters, such as Malpeque or Blue Points, shucked and drained


For the remoulade:
1 cup mayonnaise
1/3 cup Dijon mustard
2 tbsp lemon juice
1 tbsp got sauce
1 garlic clove, minced
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp black pepper
dash cayenne pepper
2 tbsp parsley, chopped fine
2 tbsp chives, chopped fine


Some of the country’s best oysters are found in Louisiana. Po’ boys are divine, but since every trip to N’awlins devolves into a feeding frenzy, bread is just a waste of precious stomach real estate. We’ve ditched it to focus on the perfectly fried, spicy oyster.

Yield: 4 servings

Add 3 inches of oil to a saucepan on medium-high heat. In a medium bowl, add flour, cornmeal, garlic powder, paprika, black pepper, cayenne pepper, oregano and thyme. Mix well. Add oysters, and coat well.

When a candy thermometer reaches 360˚F, carefully add 6 or 7 oysters to oil. Cook until golden brown, about 2–3 minutes. Remove from oil, drain on paper towels and season with salt. Fry remaining oysters in batches.

Add all of the remoulade ingredients to a bowl, and mix well. Transfer in an airtight container, and refrigerate until serving.

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