Virginia Fried Oysters
Plump Chesapeake oysters dredged in cornmeal and fried crisp, a staple of Virginia's oyster houses and harvest suppers.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Dutch oven
- •Frying thermometer
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 26
- protein
- 14
- calories
- 340
Instructions
- 1
Pour 2 inches of vegetable oil into a Dutch oven. Heat the oil to 350°F.
- 2
Mix the cornmeal, flour, salt, pepper, and cayenne together in a bowl.
- 3
Dip each oyster into the buttermilk. Then coat it completely in the cornmeal mixture.
- 4
Fry the oysters in batches for 2–3 minutes. Cook until they turn golden and crisp.
- 5
Place the cooked oysters on a wire rack or paper towels to drain.
- 6
Sprinkle with extra salt while they are still hot.
- 7
Serve right away with lemon wedges and cocktail sauce.
Chef's tips
Fry in small batches so the oil stays hot and the oysters get crisp. Fresh-shucked oysters give the best texture and flavor.
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly in a 400°F oven to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Frying in oil that is not hot enough, which makes the oysters greasy.
- •Adding too many oysters at once, which cools down the oil.
Serving suggestions
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