Fried Oysters Recipe
Sure, we love fresh oysters more than pretty much anything, but our crispy fried oysters recipe is hard to beat when you’re craving crunchy, crispy seafood. We love to snack on them on their own, accompanied with our easy aioli recipe, but they’re also fantastic stuffed into a po’boy sandwich - don’t forget to serve with our classic Seafood Remoulade. Make shucking the oysters easy with our oyster knife.
Cannot be frozen.
1 lemon, cut into wedges
⅔ cup mayonnaise
1 clove garlic, minced
4 cups canola oil, for deep-frying
aleppo pepper, plus extra to serve
16 fresh large oysters, rinsed and scrubbed with a brush
1 cup white rice flour
2 Tablespoons cornstarch
1¼ cups seltzer water
1 Tablespoon soy sauce
1 cup micro greens, to serve, optional
freshly ground black pepper
Squeeze the juice from two lemon wedges into a serving bowl. Add the mayonnaise, garlic, Aleppo pepper, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper; stir to combine the aioli. Cover and chill.
Heat the oil in a high-sided pot until it reaches 375°F on an instant-read thermometer.
Carefully shuck the oysters with a shucking knife; hold the oyster wrapped in a tea towel in one hand, and slide the tip of the knife into the hinge of the oyster, located at the thin end where the top and bottom shell meet. Once the tip of the knife is in the oyster, wiggle the knife back along the length of the shell to sever the adductor muscle that is attached to the top shell, opening up the oyster.
Carefully scrape the oyster onto a tray lined with paper towels; reserve some of the shells for serving.
Sift the rice flour, cornstarch, and ½ teaspoon of salt into a large mixing bowl. Whisk in 1 cup seltzer water and the soy sauce; you are aiming for the consistency of heavy cream, adding more seltzer as needed.
Drop the oysters into the batter. Remove with a slotted spoon or spider and deep-fry in the hot oil until golden brown and crisp, 1-2 minutes. Remove to a plate lined with paper towels to briefly drain.
Serve the oysters in the reserved shells with the aioli, lemon wedges, and an optional garnish of micro greens.