Entree: United States – Chesapeake Bay – Fried Oysters (Breaded and fried Chesapeake Bay oysters crisped golden and served hot with lemon and remoulade)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 6 min

Additional 30 min

Total 50 min

Ingredients

- 12 oysters, shucked, drained, approx. 12 oz (340 g) total
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) all-purpose flour, divided
- 1 cup (120 g) yellow cornmeal or fine cornmeal
- 1 tbsp (15 g) Old Bay seasoning, divided
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 2 large eggs, beaten
- 3 cups (720 ml) vegetable oil or peanut oil for frying
- 1 lemon, cut into wedges
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) prepared horseradish or hot sauce to taste
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (10 g) chopped capers or finely chopped pickles (optional)
- 1 tbsp (4 g) chopped fresh parsley (optional)

Instructions

1. Place the shucked oysters in a bowl and pour buttermilk over them; let soak in the refrigerator for 20–30 minutes, then drain well and set aside.
2. In a shallow bowl combine 1/2 cup (60 g) flour, 1/2 cup (60 g) cornmeal, 1/2 tbsp (7 g) Old Bay, and 1/2 tsp (3 g) salt. In a second shallow bowl whisk the eggs. In a third shallow bowl combine remaining 1/2 cup (60 g) flour, 1/2 cup (60 g) cornmeal, remaining 1/2 tbsp (7 g) Old Bay, and remaining 1/2 tsp (3 g) salt and pepper.
3. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
4. Dredge each drained oyster lightly in the first flour-cornmeal mixture, dip into beaten egg, then coat in the final flour-cornmeal mixture, pressing gently so coating adheres.
5. Fry oysters in batches, careful not to crowd the pan, until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on a rack or paper towels; keep warm in a low oven if desired.
6. Meanwhile, make the remoulade: whisk together mayonnaise, Dijon mustard, horseradish or hot sauce, lemon juice, capers or pickles, parsley, and a pinch of Old Bay until smooth. Adjust seasoning to taste.
7. Serve the fried oysters hot with lemon wedges and remoulade on the side.