Ingredients:

  • 12-16 fresh oysters, shucked
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce, adjust to taste
  • 1 tablespoon finely chopped parsley

Instructions:

  1. Shuck the oysters and place them on a baking sheet; refrigerate for 30 minutes to firm them up.
  2. In one bowl, combine flour, Old Bay seasoning, salt, and pepper. In another bowl, pour buttermilk. In a third bowl, place cornmeal.
  3. Dredge each oyster in flour mixture, dip in buttermilk, and coat with cornmeal. Return to the rack.
  4. In a large frying pan, heat vegetable oil to 350°F. Use a thermometer for accuracy; adjust heat as necessary.
  5. Working in batches, carefully add oysters to the hot oil. Fry until golden brown, about 2-3 minutes per side.
  6. Remove fried oysters and let them drain on a wire rack or paper towels. Serve hot with remoulade sauce.