Selects are rather large shucked oysters—which makes them the perfect size for battering and deep-frying. A unique twist on the tangy buffalo wing, fried oysters are crispy on the outside and meltingly rich and creamy on the inside. These fiery bites are a bit spicy, so it’s best to have a side of cool ranch or blue cheese and trimmed celery sticks nearby. Serve at your next tailgate party for the ultimate crunchy starter. 

Recipe by Southern Living February 2005

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
chill:
2 hrs
fry:
3 mins
total:
2 hrs 23 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.

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  • Combine flour and the next 8 ingredients. Dredge oysters in flour mixture, shaking off excess.

  • Pour oil to a depth of 1 inch in a Dutch oven; heat to 370°.

  • Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels.

  • Stir together melted butter, hot sauce, and lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.

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