HOW TO MAKE CAJUN FRIED OYSTERS

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

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

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

cayenne pepper

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika adds flavor without the heat, while red pepper flakes are often less expensive.

Place 16 ounces of oysters in a mixing bowl.

Add 1/4 teaspoon of salt, 1 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper to the oysters.

Add 1 tablespoon of hot sauce (Texas Pete) to the oysters and mix gently to avoid tearing them.

In another bowl, add 1.5 cups of flour and season with 1/2 teaspoon of salt, 1 tablespoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of cayenne pepper. Mix to combine.

Add a layer of oysters to the seasoned flour, ensuring they are not touching, and secure the lid on the bowl.

Shake the bowl to coat the oysters in the flour. Repeat the process if you have more oysters.

In a 5-quart pot, fill with 1 quart of vegetable oil and set the temperature to high.

Once the oil is hot, add 6 to 10 oysters at a time to the pot.

Fry the oysters for 1.5 to 2 minutes until they are golden brown and crispy on the outside, soft and juicy on the inside.

Remove the oysters and set them on a paper towel or cooling rack to drain excess oil.

Let the oysters cool enough to touch, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens