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Crispy Fried Oysters with Spicy Remoulade inspired by No Name Restaurant
Inspired by No Name Restaurant

Crispy Fried Oysters with Spicy Remoulade

Appetizer
This appetizer features plump oysters coated in a seasoned cornmeal crust and fried until golden and crisp. The light breading provides textural contrast to the tender, briny oysters inside. Paired with a zesty remoulade sauce, this dish balances richness with acidity for a classic New England seafood starter.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 15 mins
Total Time 45 mins
Servings 4

Ingredients

  • 1 pint Fresh oysters (Shucked, about 16-20 medium oysters)
  • 1 cup Buttermilk
  • 1 tbsp Hot sauce
  • 1 cup Cornmeal (Fine ground)
  • 1/4 cup All-purpose flour
  • 1 tbsp Seafood seasoning (Such as Old Bay)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/2 tsp Salt
  • 4 cups Vegetable oil (For frying)
  • 1/2 cup Mayonnaise (For remoulade)
  • 1 tbsp Dijon mustard (For remoulade)
  • 1 tbsp Pickle relish (For remoulade)
  • 1 tsp Capers (Chopped, for remoulade)
  • 1 tsp Lemon juice (Fresh, for remoulade)
  • 1/2 tsp Hot sauce (For remoulade)
  • 1/4 tsp Paprika (For remoulade)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Candy/deep fry thermometer
  • Slotted spoon or spider
  • Wire cooling rack
  • Baking sheet
  • Paper towels
  • Medium mixing bowls

Chef's Tip

After draining the oysters from the buttermilk, don't shake off all the liquid—a thin coating helps the cornmeal mixture adhere better. For maximum crispness, maintain the oil at a steady 360°F throughout frying.

Instructions

  1. Drain oysters and examine for any shell fragments. Gently rinse and pat very lightly with paper towels.
  2. In a medium bowl, combine buttermilk and hot sauce. Add oysters and let soak for 15 minutes.
  3. Meanwhile, make remoulade sauce: In a small bowl, mix mayonnaise, mustard, pickle relish, capers, lemon juice, hot sauce, and paprika. Refrigerate until serving.
  4. In a separate bowl, mix cornmeal, flour, seafood seasoning, garlic powder, pepper, and salt.
  5. Heat oil in a heavy-bottomed pot or deep fryer to 360°F. Set up a wire rack over a baking sheet lined with paper towels.
  6. Working in batches of 5-6 oysters, remove from buttermilk allowing some liquid to remain on oysters, then dredge in cornmeal mixture, coating completely.
  7. Carefully add coated oysters to hot oil, cooking until golden brown and crisp, about 2-3 minutes, turning if necessary.
  8. Using a slotted spoon, transfer fried oysters to the prepared rack. Sprinkle lightly with salt while still hot.
  9. Repeat with remaining oysters, allowing oil to return to temperature between batches.
  10. Serve immediately with remoulade sauce and lemon wedges.

Plating

Arrange the oysters on a serving plate with the remoulade sauce in a small bowl for dipping. Garnish with lemon wedges and a sprinkle of fresh parsley or chives. For a more elaborate presentation, serve over a bed of shredded lettuce or on top of a small portion of coleslaw.

Storage & Reheating

Fried oysters are best consumed immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though they will lose their crispness. Reheat in a 375°F oven for 5-7 minutes until warmed through. The remoulade sauce can be refrigerated for up to 5 days.

About This Recipe

This recipe pays homage to the classic fried seafood traditions of New England's coastal restaurants. While many establishments tend to over-bread their oysters, this version uses a lighter cornmeal coating that highlights rather than masks the oysters' natural briny flavor. The spiced remoulade sauce provides a zesty complement that balances the richness of the fried seafood.

How did it turn out?

We'd love to hear about your experience making this recipe!