There are so many incredible local foods to love when visiting New Orleans, and fried oysters are definitely at the top of the list. But if you can’t visit the iconic Casamento’s for their fried oysters, or the High Hat Cafe for the best fried oyster po’boy you will ever taste, it is still possible to enjoy these decadent treats right at home. All you will need is a dozen oysters plus a few simple ingredients for breading and frying the oysters.
The Best Sauces for Fried Oysters
- Hot sauce (Crystal hot sauce is my personal favorite!)
- Tartar sauce
- Remoulade sauce
- Cocktail sauce
How to Serve Fried Oysters
Fried oysters taste great on their own as an appetizer served with a variety of dipping sauces as well as lemon wedges and hot sauce. They can also offer interest to a larger seafood platter by providing a warm and crunchy option.
Or you can layer them in a soft roll with lettuce, pickles, and a spicy remoulade sauce to create a classic oyster po’boy sandwich.
Before You Fry, Some Tips
Make sure the oysters are dry before frying. To make sure any bits of shell or other small particles are removed, oysters can be rinsed. However, it is most important to make sure all excess water is patted dry before frying because when water comes in contact with hot oil it can sputter and cause burns.
Ask the fishmonger to shuck for you. If shucking oysters seems a bit daunting, you can always ask the fishmonger at the grocery store to do it for you.
Buy larger oysters. I like to buy larger blue point oysters for frying because they have more surface area for all that delicious cornmeal coating.
