I have to admit, I won't eat a raw oyster, not even if you paid me lots of money. Fried on the other hand, I just can't get enough.
This is the way we like ours fried, hope you enjoy!
Only difference in our house is the dipping sauce. He likes his with a cocktail sauce and I like mine with the Chipotle Lime Dipping sauce.
Thanks to Homesick Texan for this wonderful dipping sauce.
prep time15 Min
cook time5 Min
all purpose flour
self rising cornmeal
all purpose seasoning (i use everglades)
salt and pepper to taste
cooking oil for frying
CHIPOTLE LIME DIPPING SAUCE
1/2 to 1
canned chipotle in adobo, finely chopped (depending on how hot you like it)
adobo sauce from the chipotle can
salt to taste
horseradish sauce, prepared
fresh lemo juice
louisiana hot sauce to taste, couple dashes
salt to taste
How To Make
OYSTERS: In a heavy pot, over medium heat, add 3 to 4 inches of vegetable oil and heat to 350 degrees F. NOTE: I use an electric deep fryer.
In a shallow bowl, combine the flour and cornmeal with the all purpose seasoning, paprika, salt, and pepper.
Drain oysters well. In a medium bowl, pour the buttermilk over the oysters. Lift the oysters out of the buttermilk, letting any excess drip off, and dredge them in the seasoned flour mixture.
Fry them in batches, turning them often, until golden, about 1 to 1 1/2 minutes. Transfer to a paper towel lined plate to drain.
CHIPOTLE LIME DIPPING SAUCE: In a small bowl, mix together chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings. Refrigerate until ready to serve.
COCKTAIL SAUCE: Mix all ingredients together.
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