Crispy chicken-fried Gulf oysters served with golden fried jalapeño and bell pepper strips, seasoned with smoky spices and paired perfectly with creamy dipping sauce.

Serves: 4

Ingredients

  • 1 lb fresh Gulf oysters, shucked
  • 1 cup buttermilk
  • 3/4 cup cornmeal
  • 1/2 cup flour
  • 1 tsp smoked paprika
  • 1/2–1 tsp cayenne
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Oil, for frying
  • 1–2 jalapeños, sliced
  • 1 red bell pepper, sliced
  • Extra flour, for dredging

Preparation

  • Soak oysters in buttermilk for 15–20 minutes.
  • Mix cornmeal, flour, and spices in a bowl.
  • Heat oil to 350°F (175°C). Lightly dredge pepper strips in flour and fry 1–2 minutes. Remove and salt.
  • Remove oysters from buttermilk and dredge in coating.
  • Fry in batches for 2–3 minutes until golden. Drain on paper towels.
  • Serve topped with crispy peppers and dipping sauce of choice.