The History of Fried Oysters | Behind the Recipe with Millie Peartree

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides a tangy flavor and is lower in calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can create a lighter batter.

cayenne pepper

💰Cheaper: paprika

Paprika can provide color and mild flavor without the heat.

hot sauce

💰Cheaper: vinegar

Vinegar can add acidity without the added calories.

Drain the shucked oysters once, allowing some liquid to remain for flavor.

In a measuring cup, whisk together buttermilk, hot sauce, and 1 egg.

In a separate bowl, mix all-purpose flour, cornmeal, seafood seasoning, cracked black pepper, paprika, sugar, and salt.

Add the wet mixture to the oysters, creating a marinade.

Prepare a dredging station with the marinated oysters and the dry mixture.

Lower the oysters into a large pot of hot oil to fry until golden brown, being careful to prevent splatter.

Remove the oysters from the oil and season with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens