Buttermilk Fried Gulf Oysters with Spicy Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly battered Gulf oysters fried until golden and served with a tangy remoulade sauce that highlights Southern flavors. This southern american-inspired seafood ready in about 45 minutes pairs pint 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

Instructions

  1. Step 1: In a medium bowl, soak 1 pint shucked Gulf oysters in 1 cup buttermilk for 20 minutes to tenderize and add moisture.
  2. 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.
  3. Step 3: Heat vegetable oil in a deep fryer or heavy pot to 350°F, ensuring there is enough oil for deep frying.
  4. 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.
  5. Step 5: Fry oysters in batches for 2-3 minutes until golden brown and crispy, turning occasionally. Drain on paper towels.
  6. 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.
  7. Step 7: Serve the fried oysters hot with the spicy remoulade sauce on the side for dipping.

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Frequently asked questions

How long does Buttermilk Fried Gulf Oysters with Spicy Remoulade take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk Fried Gulf Oysters with Spicy Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pint gulf oysters, shucked from drying out.

Can I substitute ingredients in Buttermilk Fried Gulf Oysters with Spicy Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk Fried Gulf Oysters with Spicy Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk Fried Gulf Oysters with Spicy Remoulade?

Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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