Deep Fried Oysters
Growing up in Maryland Oysters are a way of life and deep fried oysters are crispy golden nuggets from the sea!
- 2 pints Raw Shucked Oysters
- 2 tsp Seafood Seasoning
- ¾ cup Milk
- 1 tbsp Hot Sauce
Additional Ingredients/ Garnish
- 2 Lemons Sliced into wedges
- Fresh Parsley
- 2-3 Qt Canola Oil For Frying
Remove shucked oysters from the jar or container and drain in a colander. Place oyters in a container and add milk, hot sauce and seafood seasoning. gentling fold the ingredients together then place in the fridge with a lid for a minimum of 30 minutes and no longer then 8-10 hours.
Prepare the dredge by combining all ingredients into a wide shallow container and set aside
Heat up your frying oil to a temperature of around 350 degrees F. Try to maintain this temperature as close as possible. the temperature will lower as you add the oysters. Let the oil temperature recover before adding your next batch.
While you're waiting for the oil to come up to temp drain off any liquid from the oysters and then begin tossing them into the dredge in small batches. Make sure to completely coat the oysters in the flour mixture. shake off any exsess flour and set oysters on a tray.
carfully drop the oysters into the oil making sure not to over crowd the pot and make sure the oysters dont stick together. Occasionally stir the oysters gently with a strainer to keep them seperated. the oysters are fully cooked as soon as they begin to float. Sould be about 3-5 minutes total frying time. You will need to work in batches depending on the size of your fryer.
Scoop fully cooked oysters out of the oil with a strainer onto a tray lined with paper towels and immediately season with seafood seasoning. Serve with lemon, fresh parsley and cocktail or remoulade sauce.
Calories: 236kcal | Carbohydrates: 34g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 129mg | Fiber: 2g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg