JesseEatzPlump, briny oysters enveloped in a signature Cajun-spiced cornmeal crust, fried until shatter-crisp and golden. A true coastal classic that balances the delicate texture of the oyster with a bold, seasoned crunch.
Drain the oysters thoroughly in a fine-mesh sieve to remove excess liquor.
In a medium bowl, submerge the oysters in buttermilk. Let them sit briefly while you prepare the dredge.
In a shallow dish, whisk together the cornmeal, flour, Cajun seasoning, and black pepper until well combined.
Working in small batches, remove oysters from the buttermilk and toss in the cornmeal mixture, pressing gently to ensure a thick, even coat.
Heat about 1 inch of oil in a heavy-bottomed skillet or Dutch oven to 350°F. Use a thermometer to ensure accuracy.
Carefully drop the oysters into the hot oil. Fry for 1.5 to 2.5 minutes, turning once, until they are golden brown and crispy.
Do not overcrowd the pan, or the oil temperature will drop and the oysters will become greasy.
Transfer the fried oysters to a wire rack set over a paper-towel-lined baking sheet to drain. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.