Crispy Fried Maryland Oysters

Growing up in the upper South and Midwest, I never ate many oysters. But these days my wife and I spend a lot of time in coastal areas, and I’ve become a fan of oysters, raw ones and cooked both. I always check with local seafood markets and watermen anytime we are in an area where oysters thrive.

A good fried oyster is crispy on the outside and packed with briny flavor. Images by author

A recent trip to the Maryland Eastern Shore turned up some spectacular fresh caught oysters. This area of the Chesapeake Bay was built on oyster and crab and fishing and is one of the few areas where commercial watermen still make a living fishing the brackish waters.

If you have ever ordered fried oysters at a restaurant and marveled at the crispy, flavorful coating, but then tried making them at home with less than spectacular results, you probably just need to tweak your technique a bit. Here’s how I do it, complete with the Maryland flavor of J.O. Spice, a local tradition.

If you have ever had trouble getting restaurant style, super crispy fried oysters, give this recipe a try.

Don’t Miss: CHARGRILLED OYSTERS

Start with fresh oysters. These came from the water just days before being cooked. If you really want fresh, buy straight from the watermen at the dock and shuck your own. If you use shucked oysters from the market, drain the brine they come in, but don’t rinse the oysters. That brine adds a ton of flavor.

Drain the fresh oysters, but don’t rinse them.

Start by mixing the hot sauce into the buttermilk. Drain the oysters well and add them to the buttermilk mixture. Marinate for 10 to 15 minutes while you heat the oil and mix the breading ingredients.

In a large bowl, mix the flour and cornmeal. Add the J.O. Spice, salt, and pepper.

Mix the breading ingredients.

Set up a wire rack to rest your breaded oysters on. The secret to getting a nice crispy crust that sticks to the oyster is giving the breading time to set up before you fry.

Rest the dredged oysters for a few minutes before frying to give the crust time to set.

Heat 2-3 inches of oil over medium-high heat until it reaches 340-350 degrees.

Use tongs to pull a single oyster from the buttermilk. Drop it into the dredge and use your hands to toss breading onto the oyster. Once it is well coated, gently lift from the breading and place the oyster onto the wire rack to set up. Continue until all oysters have been coated.

Remove the oysters from the buttermilk one at a time and toss in the breading mixture.

Once your oil is up to temperature, gently drop the oysters in one at a time. Don’t overcrowd the pan. Fry for 2-4 minutes or until the oysters float and the coating is crispy golden brown.

Fry in batches to a crispy, golden brown.

Dust with additional J.O. Spice, if desired. Serve with lemon juice, tartar sauce, or piled high on a po boy sandwich.

Don’t Miss: LOUISIANA-STYLE BLUE CRAB AND SHRIMP BOIL