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Fried Oysters and Pickles

French fries have nothing on these briny, crispy treats.

Cooking/Prep Time: 30 minutes
Serves 6

Oysters, Appetizer

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  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. sweet paprika
  • 1 tsp. cayenne
  • 2 pints Louisiana oysters, drained
  • 1 cup sliced dill pickles
  • Vegetable oil, for frying
  • Red remoulade


1.) In a shallow dish, whisk together cornmeal, flour, baking powder, salt, garlic powder, paprika and cayenne.

2.) Add 2” of oil to a medium skillet and heat over medium heat until a deep-fry thermometer registers 350°F.

3.) In batches, dredge oysters in cornmeal mixture until well coated, shaking off excess. Fry 1 to 2 minutes per side or until golden brown. Let drain on paper towels. Repeat procedure with pickles. Serve immediately with remoulade.