Although oysters are perfectly delicious with no preparation, we think they taste even better when deep-fried.
Why This Recipe Works
For a fried oysters recipe with a light and crisp coating, we settled on a simple dusting of cornmeal. To get the coating to adhere properly, we skipped drying the oysters. Using their natural juices (also known as liquor) in place of an egg wash, we simply lifted them from the bowl, letting the excess liquor run off before tossing them with cornmeal. Equal parts cornmeal and all-purpose flour in our fried oysters recipe gave us the perfect balance of crispness and crunch. The oysters’ small size called for a high temperature that would brown the cornmeal coating before the oysters became overcooked and tough.
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