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Cornmeal Fried Oysters


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  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 4 eggs lightly beaten
  • 24 extra-large Bluepoint oysters shucked
  • 4 cups vegetable oil for frying
  • 2 lemons each cut
  • into 4 to 6 wedges for garnish


Servings 4


Step 1

Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.

Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it’s hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.

Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.

This recipe yields 4 to 6 servings.

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