- 1 pint of shucked oysters
- 1 cup of buttermilk
- Hot sauce
- Self-rising flour
- Old bay seasoning
- Neutral oil
- Mix together tangy buttermilk and a dash of hot sauce in a bowl or large measuring cup, ensuring they blend harmoniously. Next, gently place the shucked oysters into the buttermilk mixture, allowing them to soak and absorb the flavors for a delightful 20 minutes.
- In a shallow dish, combine flour, cornmeal, cajun seasoning, salt and pepper. Stir to combine well.
- After the oysters have completed their flavorful soak, it's time to give them a crispy coating. Take each oyster and carefully dredge it in a mixture of seasoned cornmeal and flour, ensuring that the crumbs adhere nicely. Press the coating firmly onto each oyster for maximum crunchiness.
- Once breaded, transfer the oysters onto a tray and place them in the refrigerator for a few minutes. This allows the coating to set while you heat up the oil, ensuring a perfect golden brown finish when frying.
- Set the heat to medium or medium-high, aiming to maintain an optimal oil temperature of around 370℉. To ensure even cooking, fry the oysters in batches, being mindful not to overcrowd the oil. Keep an eye on the temperature to prevent any burning mishaps. Allow the oysters to fry for approximately 90 seconds before carefully flipping them over, giving them another minute or two to cook to perfection.