Ingredients
1/4 c. all-purpose flour
1/4 c. medium-grind yellow cornmeal
1 tsp. Old Bay seasoning
1 sleeve Saltine crackers (about 35 crackers)
2 large eggs
1 lb. canned oysters, drained and thoroughly rinsed
4 c. vegetable or canola oil
Chopped chives and lemon wedges, for garnish
Preparation
Step 1In a shallow bowl, whisk flour, cornmeal, and Old Bay until well combined. In a food processor, pulse crackers until coarse crumbs form (you can also crush with your hands, or place in a plastic bag and crush with a rolling pin). Transfer crushed crackers to another shallow bowl. Beat eggs to blend in yet another shallow bowl to create a dredging station.Step 2Working one at a time, coat oyster in flour mixture, tapping off any excess. Coat in egg, then dip into cracker crumbs. Press cracker mixture into oyster to adhere and arrange on a paper towel-lined plate. Repeat with remaining oysters. Refrigerate, uncovered, 10 to 15 minutes. Step 3In a large pot fitted with a deep-fry or candy thermometer over medium-high heat, heat oil until thermometer registers 375°. Working in batches, fry oysters, letting oil return to temperature between batches, until golden brown and crispy, 1 to 2 minutes, depending on their size. Step 4Drain oysters on a paper towel-lined plate, then transfer to a platter. Top with chives and serve with lemon wedges alongside. Step 5Make Ahead: Oysters can be fried 3 days ahead. Transfer to an airtight container and chill.
This recipe is pretty straightforward, especially if you’re not new to frying. But, as always, here are a few tips to help get you to crispy, briny oyster goodness: —Rinse the oysters very well. Canned oysters come in a thick liquid that isn’t necessary for frying, so be sure to drain them and give them a thorough rinse before using. You can discard the liquid or save and freeze it to thicken seafood stock. —Pat the oysters super-dry. Excess liquid will make the breading process a gluey mess and the frying process an oil-popping nightmare. After rinsing, pat the oysters dry between layers of paper towels to remove extra moisture. —Chill the oysters before frying. Anything breaded and fried will benefit from chill time in the refrigerator. Pop these in the refrigerator on a paper towel-lined plate to help the breading stick and stay stuck after frying. —Maintain the oil temperature. An ideal frying temperature for oysters is around 375°. The oil temperature will fluctuate, but try to keep it between 360° to 380° for consistent results. Maintaining the temperature will ensure that you aren’t left with heavy, greasy oysters. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Fried oysters are delicious on their own, paired with a creamy and tangy remoulade, or piled onto a plate alongside a refreshing corn salad. Looking for more Southern classics? Try this hearty shrimp po’ boy or these juicy grilled green tomatoes.
