Buttermilk Fried Gulf Oysters with Spicy Remoulade

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Lightly battered Gulf oysters fried until golden and served with a tangy remoulade sauce that highlights Southern flavors. This Southern American-inspired seafood recipe, ready in about 45 minutes, pairs Gulf oysters, shucked, Buttermilk, All-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Southern American cuisine 450 cal/serving

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Ingredients

1 pint Gulf oysters, shucked
1 cup Buttermilk
1 cup All-purpose flour
1/2 cup Cornmeal
1 tsp Paprika
1/2 tsp Cayenne pepper
1 tsp Salt
1/2 tsp Black pepper
for deep frying Vegetable oil, for frying
1/2 cup Mayonnaise
1 tbsp Dijon mustard
1 tbsp Hot sauce
1 tbsp Lemon juice
1 tsp Minced garlic
1 tbsp Chopped fresh parsley

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Instructions

Step 1: In a medium bowl, soak 1 pint shucked Gulf oysters in 1 cup buttermilk for 20 minutes to tenderize and add moisture.
Step 2: In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Heat vegetable oil in a deep fryer or heavy pot to 350°F, ensuring there is enough oil for deep frying.
Step 4: Remove oysters one by one from the buttermilk, letting excess drip off, then dredge thoroughly in the flour-cornmeal mixture. Shake off excess coating.
Step 5: Fry oysters in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Drain on paper towels.
Step 6: For the remoulade, whisk 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, 1 tsp minced garlic, and 1 tbsp chopped fresh parsley in a small bowl until smooth.
Step 7: Serve the fried oysters hot with the spicy remoulade sauce on the side for dipping.