Crispy Fried Oysters

published Nov 30, 2022
Fried Oysters Recipe

All you need to bring the flavors of New Orleans right into your kitchen is a dozen oysters and a few simple ingredients.

Serves2 to 4


Prep20 minutes to 30 minutes

Cook10 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Kristina Vanni

There are so many incredible local foods to love when visiting New Orleans, and fried oysters are definitely at the top of the list. But if you can’t visit the iconic Casamentos for their fried oysters, or the High Hat Café for the best fried oyster po’boy you will ever taste, it is still possible to enjoy these decadent treats right at home. All you will need is a dozen oysters plus a few simple ingredients for breading and frying the oysters.

The Best Sauces for Fried Oysters

Credit: Kristina Vanni

How to Serve Fried Oysters

Fried oysters taste great on their own as an appetizer served with a variety of dipping sauces as well as lemon wedges and hot sauce. They can also offer interest to a larger seafood platter by providing a warm and crunchy option.

Or you can layer them in a soft roll with lettuce, pickles, and a spicy remoulade sauce to create a classic oyster po’boy sandwich.

Before You Fry Oysters, Some Tips

  • Make sure the oysters are dry before frying. To make sure any bits of shell or other small particles are removed, oysters can be rinsed. However, it is most important to make sure all excess water is patted dry before frying because when water comes in contact with hot oil it can sputter and cause burns.
  • Ask the fishmonger to shuck for you. If shucking oysters seems a bit daunting, you can always ask the fishmonger at the grocery store to do it for you.
  • Buy larger oysters. I like to buy larger blue point oysters for frying because they have more surface area for all that delicious cornmeal coating.

Fried Oysters Recipe

All you need to bring the flavors of New Orleans right into your kitchen is a dozen oysters and a few simple ingredients.

Prep time 20 minutes to 30 minutes

Cook time 10 minutes

Makes 12

Serves 2 to 4

Nutritional Info


  • 12

    blue point or other large oysters

  • 1/4 cup

    all-purpose flour

  • 2 teaspoons

    seasoned salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 1/2 cup

    medium-grind yellow cornmeal

  • 2

    large eggs

  • 2 cups

    vegetable or grapeseed oil

  • Cocktail sauce, remoulade, lemon wedges, or tartar sauce, for serving


  1. Shuck 12 oysters and discard the shells. Drain the oysters and pat dry with paper towels.

  2. Place 1/4 cup all-purpose flour, 1 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper in a small bowl and whisk to combine. Place 2 large eggs in a second small bowl and whisk with a fork until combined. Place 1/2 cup yellow cornmeal, the remaining 1 teaspoon seasoned salt, and the remaining 1/2 teaspoon black pepper in a third small bowl and stir to combine.

  3. Bread the oysters one at a time: Place in the flour mixture and toss to coat. Place in the egg and toss until coated, then let the excess egg drip back into the bowl. Place in the cornmeal mixture and turn to coat, pressing lightly to adhere. Place on a plate in a single layer.

  4. Heat 2 cups vegetable oil in a large regular or high-sided skillet over medium-high heat until 350ºF. Meanwhile, line a second plate with paper towels.

  5. Fry in 2 batches: Add the oysters to the hot oil and fry until golden brown and just cooked through, 1 to 2 minutes per side. Use a slotted spoon or spider to transfer the fried oysters to the paper towels. Serve immediately with cocktail sauce, remoulade, or tartar sauce.

Recipe Notes

Seasoned salt substitute: Make your own seasoned salt by combining 1 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.

Storage: Fried oysters are best eaten freshly fried, but leftovers can be refrigerated in an airtight container for up to 2 days.