Paula Deen Southern Fried Oysters

Paula Deen Southern Fried Oysters are crunchy, golden appetizers with fresh shucked oysters, panko breadcrumbs and a spicy peach dipping sauce, ready in 24 minutes. Try these easy fried oysters for game day or the holiday table, since it's quick Southern comfort food.

Get the oil to a steady 325°F before the first oyster goes in, and fry them for only 1 to 2 minutes. Leave them in longer and the oysters turn rubbery, so pull them the moment the coating turns golden.

Whisking the hot sauce right into the egg wash gives each oyster a little heat under the crunch, so the flavor goes deeper than the coating. Chilling the breaded oysters on a baking sheet while the oil heats helps the panko stay put. The sour cream and peach marinade dip then cools it all down.

Paula Deen Southern Fried Oysters

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

12

minutes

Cooking time

12

minutes

Calories

90

kcal

Shucked oysters are dredged in flour, dipped in hot sauce egg wash and rolled in panko for a thick, crackly crust. A quick fry in hot oil keeps the inside tender, and the creamy peach dip brings a little sweetness.

Ingredients

• 1/3 cup Paula Deen Vidalia Onion Peach Grilling Marinade
  

• 1 tablespoon Sour cream
  

• 12 freshly shucked oysters
  

• 1/2 cup all purpose flour
  

• 2 large eggs
  

• 3 tablespoons Paula Deen Hot Sauce
  

• 1 cup (Japanese breadcrumbs) panko
  

• 2 cups or canola oil Peanut oil
  

• Kosher salt
  

Directions

• Make the dipping sauce: Combine 1/3 cup Paula Deen Vidalia Onion Peach Grilling Marinade and 1 tablespoon sour cream in a small bowl. Mix well, then set it aside while you bread the oysters.
• Set up the breading: Put 1/2 cup all purpose flour in one small bowl and 1 cup panko in a third. Whisk 2 large eggs with 3 tablespoons Paula Deen Hot Sauce in a second bowl.
• Bread the oysters: Dredge the 12 oysters in the flour, shaking off any excess. Then dip them in the egg mixture, shake off the extra and roll each one in the panko until completely coated.
• Chill while the oil heats: Place the breaded oysters on a baking sheet and slide them into the refrigerator. They stay there while the oil comes to temperature.
• Fry the oysters: Heat 2 cups peanut or canola oil in a heavy skillet to 325°F. Add the breaded oysters and fry for about 1 to 2 minutes, until golden brown.
• Drain, salt and serve: Lift the oysters out and drain them on paper towels. Sprinkle with kosher salt right away, then serve warm with the spicy dipping sauce.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use jarred or pre-shucked oysters?

Yes, as long as they are fresh and well drained. Pat them dry with paper towels before the flour, because extra moisture keeps the coating from sticking and the panko can fall off in the oil.

Can I bake the oysters instead of frying them?

Baking will not give you the same crackly crust, and the oysters can dry out in a hot oven. If you want to try it, spray the panko well with oil spray and bake on a hot sheet pan, watching them closely.

Do I need a thermometer for the oil?

A thermometer takes the guesswork out, since 325°F is what lets the crust brown in 1 to 2 minutes without overcooking the oyster. Without one, drop in a pinch of panko, and it should sizzle gently, not burn.

How do I keep the breading from falling off?

Shake off the extra flour and egg at each stage, and press the panko on firmly. Chilling the breaded oysters while the oil heats also helps the coating set.

Can I make these ahead of time?

You can bread the oysters and keep them chilled on the baking sheet until the oil is ready, and the dipping sauce can be mixed ahead too. Fry them just before serving, since they lose their crunch as they sit.