Oysters 5 ways: Southern Fried

Crisp and juicy oysters are best served with a creamy aioli or bitter greens.

City style and living magazine recipe Southern Fried Oysters
/ K&S Media


Makes 6 to 8 servings

1½  cups (190g) all-purpose flour
3/4    tsp (3.75g) salt
½     tsp (2.5g) paprika
½    tsp (2.5g) garlic powder
1     tbsp (15g) dried mustard
1     tbsp (15g) dried thyme
2     tbsp (15g) baking powder
½     cup sparkling water
5     cups (1185ml) vegetable oil (for frying)
20     medium-size fresh oysters, shucked and dusted with flour

1.    Combine all dry ingredients in a bowl. Slowly add sparkling water to make a thin batter and reserve.

2.     Heat a pot with oil over high heat for 1 minute until it reaches to 375°F.

3.     Dip each oyster into the batter until coated. Wait until the oil is smoking and gently  lower oysters into oil. Fry five oysters at a time until light brown,             about 3 minutes. Remove oysters, drain over paper towels.

This original recipe initially appeared in the Winter 2015/16 issue of City Style and Living Magazine.