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Deep Fryer Oysters

A Vinegar Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

10 minutes


4-6 people


  • Peanut oil for frying
  • 3/4 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Dash hot sauce, such as Tabasco
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 36 shucked small oysters
  • Remoulade Sauce for Serving (see below)
  • Remoulade Sauce
  • 1 cup mayonnaise
  • 1 Tablespoon Creole mustard
  • 1 Tablespoon paprika
  • 1 Tablespoon Champagne Vinegar
  • 1 Tablespoon Worcestershire sauce
  • Dash hot sauce
  • Kosher salt and freshly ground pepper


  • Heat oil in a deep fryer to 350 degrees F.
  • Mix the buttermilk, garlic powder, paprika and hot sauce in a casserole dish.
  • In another casserole dish, whisk together the flour, cornmeal, salt and pepper together.
  • Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes.
  • Remove and place on a paper towel-lined plate and sprinkle with salt and pepper to taste.
  • Serve hot with the Remoulade Sauce.
  • Remoulade Sauce
  • Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
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