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Crispy Fried Oysters with Cajun Remoulade Sauce

Crispy Fried Oysters with Cajun Remoulade Sauce Delight

Crispy Fried Oysters with Cajun Remoulade Sauce highlights a delightful crunch and briny flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oysters
  • 1 pint Fresh Oysters Choose the freshest available.
  • 1 cup Buttermilk A milk and vinegar mixture can be used as a substitute.
For the Coating
  • 1 cup Cornmeal Key for that signature crunch.
  • 1/2 cup All-Purpose Flour Use whole wheat flour for a nutty flavor.
  • 1 teaspoon Cayenne Pepper Adjust to your taste.
  • 1 teaspoon Paprika Opt for smoked paprika for a deeper taste.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Remoulade
  • 1 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1 tablespoon Dijon Mustard Can be substituted with yellow mustard.
  • 1 tablespoon Hot Sauce Adjust quantity to suit spice tolerance.
  • 1 tablespoon Lemon Juice Fresh lemon juice is best.

Equipment

  • large skillet
  • Bowl
  • shallow dish
  • Slotted Spoon
  • instant-read thermometer

Method
 

Step‑by‑Step Instructions
  1. Soak the fresh oysters in a bowl with buttermilk for about 10 minutes.
  2. Prepare the coating by whisking cornmeal, all-purpose flour, cayenne pepper, paprika, salt, and black pepper in a shallow dish.
  3. Dredge the oysters in the cornmeal mixture using tongs.
  4. Heat enough oil in a skillet to cover the bottom about 1 inch deep to 350°F (175°C).
  5. Fry the oysters in small batches for 2-3 minutes on each side until golden brown.
  6. Prepare the remoulade by mixing mayonnaise, Dijon mustard, hot sauce, and lemon juice.
  7. Serve the hot fried oysters immediately with the chilled remoulade.

Nutrition

Serving: 4oystersCalories: 210kcalCarbohydrates: 12gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For extra crunch, consider double-dipping the oysters before dredging. Store leftovers in an airtight container for up to 2 days. Reheat to restore crunchiness.

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