Fried Oysters, Chesapeake Style
Plump Chesapeake oysters dipped in cornmeal batter and fried until crisp, served with tartar sauce or on a soft roll.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Deep fryer or heavy pot
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 18
- carbs
- 28
- protein
- 18
- calories
- 350
Instructions
- 1
Drain the oysters well. Pat them dry with paper towels.
- 2
Mix the cornmeal, flour, and Old Bay seasoning in a shallow dish.
- 3
Dip each oyster in the beaten egg. Coat it thoroughly in the cornmeal mixture.
- 4
Heat the oil in a heavy pot to 350°F.
- 5
Fry the oysters in small batches for about 2 minutes until golden and crisp.
- 6
Drain the oysters on a wire rack.
- 7
Serve immediately with tartar sauce and lemon wedges.
Chef's tips
Fry the oysters in small batches so the oil stays hot and the crust turns crisp. Drain them on a wire rack instead of paper towels so the bottoms stay crunchy.
Storage
Best eaten immediately; not recommended for storage as texture degrades quickly.
Reheating
Reheat briefly in a hot oven to recrisp; avoid microwaving.
Common mistakes to avoid
- •Adding too many oysters at once, which cools down the oil
- •Cooking the oysters too long, which makes them rubbery
Serving suggestions
Cooked Fried Oysters, Chesapeake Style?
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