Ingredients:

  • 1 lb fresh shucked oysters, patted dry
  • 1 tsp lemon juice
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 3/4 tsp reduced-sodium salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 2 tbsp whole milk
  • 1 cup avocado oil

Instructions:

  1. Place the shucked oysters on a plate lined with paper towels and gently pat the tops until no excess moisture remains.
  2. Toss the oysters with 1 tsp lemon juice to brighten the flavor.
  3. In a shallow bowl, whisk together 1/2 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp cayenne, 3/4 tsp reduced-sodium salt, and 1/2 tsp black pepper until evenly combined.
  4. In a second shallow bowl, beat 1 large egg and 2 tbsp whole milk until smooth.
  5. Dredge each oyster first in the seasoned flour mixture, then dip into the egg wash, and finish with a final coat of the seasoned flour mixture, pressing gently to ensure the coating adheres.
  6. Pour 1 cup avocado oil into a cast-iron skillet and heat to 375°F (190°C).
  7. Carefully drop oysters into the oil in small batches to avoid crowding; cook in batches if they don't fit in one layer.
  8. Fry for 2–3 minutes, turning once, until the oysters are a dark golden golden brown and the internal temperature reaches 145°F (63°C).
  9. Remove oysters with a slotted spoon and place them on a wire rack over paper towels to drain.