Ingredients:

  • 1 pint (16 oz) Fresh Shucked Oysters, drained
  • 1/2 cup Whole Buttermilk
  • 1 tsp Hot Sauce
  • 1/2 tsp Garlic Powder
  • 1/2 cup Yellow Cornmeal
  • 1/2 cup All-Purpose Flour
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 2 cups Neutral Oil

Instructions:

  1. Drain the oysters in a fine-mesh sieve, discarding excess liquor. In a medium bowl, whisk together the buttermilk, hot sauce, and garlic powder. Submerge the oysters in the buttermilk mixture to coat thoroughly.
  2. In a shallow bowl or gallon-sized zip-top bag, whisk together the cornmeal, all-purpose flour, smoked paprika, kosher salt, black pepper, and cayenne pepper.
  3. Working in small batches, remove oysters from the buttermilk, allowing excess to drip off. Toss in the cornmeal mixture until fully insulated. Place coated oysters on a plate in a single layer and let rest for 3 minutes to set the breading.
  4. Heat 1 inch of neutral oil in a heavy-bottomed skillet or Dutch oven to 375°F (190°C). Fry the oysters in batches for 1.5 to 2 minutes per side until the crust is golden brown and crispy.
  5. Use a slotted spoon to transfer oysters to a wire cooling rack set over a baking sheet. Serve immediately with lemon wedges and fresh parsley.