Ingredients:

  • 1 pint fresh shucked oysters, drained
  • 0.5 cup whole buttermilk
  • 1 tsp vinegar-based hot sauce
  • 0.5 tsp fine sea salt
  • 1 cup all-purpose flour, divided
  • 1 cup fine-ground yellow cornmeal
  • 1 tbsp Old Bay seasoning
  • 0.5 tsp freshly cracked black pepper
  • 2 cups neutral oil for frying
  • 1 fresh lemon, cut into wedges
  • 2 tbsp fresh parsley, finely minced

Instructions:

  1. Drain the oysters in a fine-mesh sieve. Place them on a triple layer of paper towels and gently pat the tops until they are bone-dry to the touch. In a small bowl, whisk the buttermilk and hot sauce.
  2. Place 0.5 cup of flour in one shallow bowl. In a second bowl, whisk the remaining 0.5 cup flour, cornmeal, Old Bay, and black pepper to create the secondary dredge.
  3. Working in small batches, toss the dry oysters in the plain flour. Dip them into the buttermilk mixture, then roll them thoroughly in the cornmeal-flour blend. Press the coating onto the oysters firmly to ensure total coverage.
  4. Heat 2 inches of oil to 375°F (190°C) in a heavy-bottomed pan. Carefully lower the oysters into the oil without crowding. Fry for 90 seconds to 2 minutes until mahogany brown. Transfer to a wire cooling rack immediately.