Chincoteague Single Fried Oysters
This fried oyster recipe uses fresh Chincoteague oysters known for their sweet flavor and juicy texture. Ensuring the oysters are not overcooked is vital to maintain their succulence. The dish combines a crispy cornmeal coating with a well-executed frying process for a crunchy exterior and tender interior.
Ingredients
- 1 pint oysters
- ¼ cup all-purpose flour
- ¼ cup medium-grind yellow cornmeal
- 1 tsp Old Bay seasoning
- 35 each Saltine crackers (1 sleeve)
- 2 large eggs
- 4 cups oil, vegetable or canola
- 1 tsp garlic powder
- 1 tsp paprika
- Dash of hot sauce, such as Tabasco (optional)
- Chopped chives and lemon wedges (for garnish)
Instructions
- Start by lightly rinsing your oyster under cold water, ensuring to remove any sand or grit. Pat the oyster dry using paper towels. This will prevent any excess moisture from creating a gluey mess during the breading process and an oil-popping scenario during frying
- In a shallow bowl, mix together the flour, cornmeal, and Old Bay seasoning. In a food processor, crush the Saltine crackers until they form coarse crumbs, then transfer these to another shallow bowl. In a third shallow bowl, beat your egg.
- Start by coating the oyster in the flour mixture, shaking off any excess. Then, dip the oyster in the beaten egg, allowing any excess to drip off. Finally, roll the oyster in the crushed crackers, pressing the crumbs gently to make sure they stick to the oyster
- Heat the vegetable or canola oil in a skillet over medium heat. You should have enough oil for the oyster to float freely without touching the bottom of the skillet. The ideal frying temperature for the oyster is around 375°F, so monitor the oil with a thermometer, trying to keep the temperature between 360° and 380° for best results
- Fry the breaded oyster until golden brown, which should take about 3-4 minutes in total. Be careful not to overcrowd the skillet as it can lower the temperature of the oil and result in a soggy, rather than crispy, oyster
- Once done, remove the oyster with a slotted spoon and drain on paper towels. While still hot, garnish with chopped chives and serve with lemon wedges.