Cajun Oven-Fried Oysters With Spicy Cocktail Sauce

To drain well, place oysters on paper towels for a few minutes before coating with cornmeal mixture.

Yield: 4 servings (serving size: 8 oysters and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 9.4g
  • Saturated fat: 1.1g
  • Protein: 7.8g
  • Carbohydrate: 27.5g
  • Cholesterol: 28mg
  • Iron: 7.5mg
  • Sodium: 880mg
  • Calories from fat: 37%
  • Fiber: 1.8g
  • Calcium: 61mg


  • 1/2 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup yellow cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 3 2 medium oysters, drained well
  • 2 tablespoons vegetable oil
  • Lemon wedges (optional)


  1. Preheat oven to 450°.
  2. Combine ketchup and next 3 ingredients; set aside.
  3. Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely.
  4. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450° for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktail sauce. Garnish with lemon wedges, if desired.
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