Crispy Fried Gulf Oysters with Spicy Remoulade

By AislePrompt Editorial · ·

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.

Golden fried Gulf oysters with a crunchy coating, served alongside a zesty and creamy remoulade dipping sauce. This Southern American-inspired seafood recipe, ready in about 30 minutes, pairs shucked Gulf oysters, all-purpose flour, cornmeal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 15 min Serves 4 Southern American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pour 1 cup buttermilk into a separate bowl. Dip each of the 12 shucked Gulf oysters first into the buttermilk, then dredge in the flour mixture, pressing gently to coat evenly.
  3. Step 3: Heat vegetable oil in a deep skillet or pot to 350°F, about 2 inches deep for frying.
  4. Step 4: Fry oysters in batches for 2-3 minutes until golden brown and crispy, then transfer to a wire rack to drain.
  5. Step 5: For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp Worcestershire sauce, 1 minced garlic clove, and 1/2 tsp paprika until smooth.
  6. Step 6: Serve the crispy oysters hot with the spicy remoulade sauce on the side for dipping.

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