Crispy Fried Oysters with Cajun Remoulade Sauce Recipe
Enjoy crispy fried oysters coated in a flavorful seasoned cornmeal batter, paired perfectly with a spicy Cajun remoulade sauce. This quick and easy recipe delivers a golden, crunchy exterior with tender, juicy oysters inside, making it an irresistible appetizer or snack for seafood lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Ingredients
Scale
Oysters and Coating
- 1 pint fresh oysters, drained
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
Cajun Remoulade Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
Instructions
- Soak Oysters: Place the fresh oysters in a bowl and soak them in buttermilk for 10 minutes. This step tenderizes the oysters and helps the coating adhere better.
- Prepare Coating Mixture: In a shallow bowl, combine the cornmeal, all-purpose flour, cayenne pepper, paprika, salt, and black pepper. Mix well to evenly distribute the spices.
- Dredge Oysters: Remove the oysters from the buttermilk and thoroughly coat each oyster in the seasoned cornmeal mixture, pressing gently to adhere the coating.
- Heat Oil: Pour vegetable oil into a deep skillet or cast-iron pan and heat it to 350°F (175°C), ensuring it’s hot enough for frying.
- Fry Oysters: Fry the oysters in small batches, cooking for 2 to 3 minutes on each side until they become golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil: Transfer the fried oysters to a paper towel-lined plate to absorb and drain any excess oil.
- Make Cajun Remoulade: In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, and lemon juice until smooth and combined.
- Serve: Serve the crispy fried oysters immediately with the Cajun remoulade sauce on the side for dipping.
Notes
- Use fresh oysters for the best flavor and texture.
- Adjust the cayenne pepper and hot sauce in the remoulade to control the spice level.
- Maintain the oil temperature to ensure oysters cook evenly and stay crispy, avoiding sogginess.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and verify the cornmeal is gluten-free.
- Serve with lemon wedges for an added citrusy kick if desired.
Keywords: fried oysters, crispy oysters, Cajun remoulade, seafood appetizer, southern fried oysters, spicy remoulade sauce