Delaware Bay Fried Oysters
Plump Delaware Bay oysters dredged in seasoned cornmeal and fried until golden and crisp, a shore-town favorite served as a plate or piled into a sandwich.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Deep skillet or Dutch oven
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 19
- carbs
- 28
- protein
- 16
- calories
- 340
Instructions
- 1
Drain the oysters. Gently pat them dry.
- 2
Whisk the buttermilk and egg together in a bowl. Soak the oysters for 10 minutes.
- 3
Mix the cornmeal, flour, Old Bay, and salt in a separate bowl.
- 4
Heat the oil in a deep skillet to 350°F.
- 5
Coat each oyster in the cornmeal mixture. Press gently so the coating sticks.
- 6
Fry in small batches for 2-3 minutes. Cook until golden brown and crisp.
- 7
Lift them out with a slotted spoon. Drain on paper towels.
- 8
Serve hot with cocktail sauce or on a roll.
Chef's tips
Fry in small batches. This keeps the oil hot so the oysters turn out crisp.
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly in a hot oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Adding too many oysters at once, which makes them soggy
- •Cooking them too long, which makes the oysters rubbery
Serving suggestions
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