Love fried oysters? You’ll love these fried oyster nachos even more. They’re bite-sized and full of flavors with a little heat from the fresh pico de gallo. While this recipe calls for six oysters to be enjoyed as a snack, you can always double up to serve as a shared appetizer.

Serves one to two.


  • 6 Texas Gulf oysters, cleaned and shucked
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup buttermilk
  • 1 egg
  • oil for frying


  • 2 avocados
  • 1 lime
  • 1 white onion
  • 1 red onion
  • 1-2 jalapeños
  • 3 tomatoes on the vine
  • 1 bunch cilantro
  • 2 limes, cut into wedges
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • purple tortilla chips


  • Finely dice the white onion, red onion, jalapeños, tomatoes and cilantro. Mix together and chill until ready to use.
  • Peel and mash the avocados in a separate bowl. Add in the salt, garlic powder and juice of 1 lime.
  • Clean and prepare oysters. To make the batter, combine the cornmeal, salt and pepper in one dish.
  • Whisk together the buttermilk and egg in another dish.
  • Take one raw oyster and coat in the dry mix, then wet mix, and then dry mix again until fully covered. Then, carefully place the oysters in the fryer and cook until golden brown.
  • To plate, place a large tortilla chip down first. Followed by a dollop of avocado mash, the fried oyster, then garnished with the pico mixture. Serve immediately with lime wedges.