Ingredients:

  • 24–36 Fresh shucked oysters (medium to large size), well drained and patted dry
  • 240 mL (1 cup) Full-fat Buttermilk
  • 5 mL (1 tsp) Hot Sauce (e.g., Tabasco or Crystal)
  • 25 mL (1/4 tsp) Kosher Salt (for soak)
  • 120 g (1 cup) All-Purpose Flour
  • 60 g (1/2 cup) Fine Yellow Cornmeal
  • 5 g (1 tsp) Old Bay Seasoning (or Cajun/Creole blend)
  • 5 g (1 tsp) Smoked Paprika (optional)
  • 7 g (1 1/2 tsp) Kosher Salt (for dredge)
  • 5 g (1/2 tsp) Freshly Ground Black Pepper
  • Approx. 1 L (1 quart) High Smoke Point Oil (Peanut, Vegetable, or Canola oil)
  • Flaky Sea Salt (for finishing)

Instructions:

  1. Prepare the Oysters and Soak: Pat the shucked oysters thoroughly dry using paper towels. In a shallow dish, whisk together the buttermilk, hot sauce, and 1/4 tsp salt. Place the dried oysters into the buttermilk soak, ensuring they are fully submerged. Cover and refrigerate for a minimum of 30 minutes, and up to 2 hours.
  2. Set Up the Dredging Station: In a second shallow dish, thoroughly whisk together all dredge ingredients: flour, cornmeal, Old Bay, paprika, 1 1/2 tsp salt, and pepper.
  3. Heat the Oil: Pour the high smoke point frying oil into a heavy-bottomed pot (like a Dutch oven) to a depth of 1 to 1.5 inches (2.5 to 4 cm). Attach a deep-fry thermometer and heat the oil slowly over medium-high heat until it registers 375°F (190°C).
  4. Dredge Oysters: Working in small batches (6-8 oysters), lift them from the buttermilk and allow excess liquid to drip off. Place them directly into the dredge mixture. Press the coating mixture onto the oysters firmly from all sides to ensure maximum adhesion. Shake off any excess.
  5. Fry in Batches: Carefully drop the dredged oysters into the hot oil, ensuring not to overcrowd the pot, which would drastically lower the temperature. Fry for 2 to 3 minutes, turning once or twice, until they are deep golden brown and crisp.
  6. Drain and Season: Use a slotted spoon or spider strainer to remove the oysters and immediately transfer them to a wire rack set over a baking tray. While piping hot, sprinkle generously with flaky sea salt. Repeat the frying process, allowing the oil temperature to return to 375°F (190°C) between batches. Serve immediately.