Crispy Fried Oysters Four Ways
When I was in college I had a job waiting tables at the Half Shell, a little wood-paneled restaurant in Memphis that makes the best fried oysters I have ever eaten. They serve their perfectly crisp-on-the-outside, juicy-on-the-inside oysters by the half-dozen, with lemon wedges and tartar sauce, but you can also get them layered with slaw in a creamy po’ boy sandwich or sprinkled atop eggs Benedict. A few years ago the Half Shell moved across the street to a larger location, and while it’s never felt quite the same since they moved, I still drop by for their fried oysters every time I visit Memphis. My Half Shell–inspired version of basic fried oysters makes a perfectly good meal on its own, but check out the four easy serving suggestions if you want to take things one step further.
Recipe information
Yield
serves 2 to 4
Ingredients
Horseradish Remoulade
Preparation
Step 1
Pour about 1/4 inch canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
Step 2
Drain the oysters. Combine the cornmeal, flour, salt, black pepper, and cayenne in a shallow bowl or plastic bag and stir or shake to mix. Place the buttermilk in a separate shallow bowl and add the oysters.
Step 3
One at a time, dredge or shake the oysters in the cornmeal mixture and drop into the hot oil, taking care not to overcrowd the skillet. Cook for about 1 minute per side, until golden brown and crispy all over. Using a slotted spoon, remove the oysters from the oil and drain on a brown paper bag. Season with additional salt and pepper, if desired. Serve hot with lemon wedges for squeezing on top and Horseradish Remoulade, or try one of the following variations.
Horseradish Remoulade
Step 4
Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
Fried Oyster Salad
Step 5
For cool, crispy contrast, scatter the fried oysters over Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
Oysters Sunny Side Up
Step 6
For an out-of-the-ordinary breakfast or brunch, serve the fried oysters on top of Creamy Cheese Grits (page 208) alongside fried eggs.
Fried Oyster and Fresh Corn
Step 7
When the sweetest summer corn is available, sprinkle the fried oysters over a pool of Skillet-Fried Corn (page 230) or Carolina Shrimp Chowder (page 41).
Fried Oyster Po’ Boy
Step 8
For a hearty lunchtime treat, serve them in a fried oyster po’ boy.
Step 9
Preheat the oven to 400°F.
Step 10
Split a loaf of crusty French or Italian bread or Crusty Garlic Bread (page 114) in half lengthwise. Brush both sides with melted butter and toast for a few minutes, until golden brown.
Step 11
Spread with Herb Tartar Sauce (page 100) or Homemade Mayonnaise (page 280) and pile with fried oysters. Sprinkle with a few dashes of hot sauce, season with sea salt and freshly ground black pepper to taste, and top with scoops of Roxy’s Grated Coleslaw (page 260).
