Alabama Fried Oysters
There is nothing better than fresh fried oysters. Whether you eat them like popcorn or put them on a po-boy, they are always wonderful.
This recipe serves 4 main course meals. You may double up the oysters get 8 servings and so on.
- 48 large select Alabama Raw Oysters
- 3 Large Eggs
- 1/3 Cup Whole Milk
- 2 cups All purpose flour
- Salt and Pepper to taste
- Vegetable oil for deep frying
- Bread crumbs or saltine cracker crumbs
In a medium size bowl, beat eggs like you are going to scramble them. Add milk and beat until well mixed. In a medium sized pot, add enough frying oil to deep fry the oysters. Usually 2 inches deep will do for small recipes like this one. Heat the oil to 350 to 375 degrees.
Place raw oysters in a collander and drain. Feel for loose shells and remove them. Remove oysters and place in a pan, dredging them in the flour mixture until coated well. One by one, take the flour coated oysters out of the flour and dip into the milk/egg mixture until wet. Gently take the wet oysters and place them in cracker crumbs or bread crumbs and coat well with crumbs. Set oyster aside on a sheet of wax paper to keep them from sticking or losing batter when picked back up again. Continue this process until all of the oysters are coated with batter. (You may place battered oysters in the refrigerator if you want to prep them for later.)
Gently place oysters in pre-heated oil. Do not over crowd them. That will cause batter to be removed and you wll have naked, fried oysters. You want even coated fried oysters. Cook for 1 minute and gently roll over to cook on the other side for another minute. Usually, 2 minutes is enough. You may go to 3 minutes if you desire a little more golden color. Just don't over cook your oysters.
Remove from oil and place on paper towels to drain. Serve warm with a little fresh lemon juice squeezed on top. We hope you enjoy our fried oyster recipe from Orange Beach, Alabama.