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Deep-Fried Oysters with Spicy Cocktail Sauce

I love deep fried oysters with spicy cocktail sauce. The best fried oysters have a hot inside and a super crispy outside. To do that, coat your oysters completely per the recipe, and only fry them when the oil is hot. Otherwise that precious oyster will be soggy and we don't want that!

Take care when frying oysters because the oil can splatter. I suggest using a splatter screen.

Serve this with a nice frosty beer with a lime wedge.

  • Scrub the oysters and place them in a large bowl.
  • Make sure to discard all broken shells and oysters that won't close.
  • Fill the bowl with enough cold water to cover the oysters.
  • Shake in the cornmeal and stir.
  • Let the oysters sit for 3 to 6 hours, to let them purge any sand.
  • Remove the oysters from the water and rinse thoroughly.
  • Shuck the oysters.
  • To prepare the oysters for frying, dredge the them in the flour, then dip them into the egg, and then lastly press them into the crushed crackers to be well coated.
  • Next let the oysters sit, refrigerated, for 20 minutes.
  • This will help set them up for frying.
  • If you like extra coating, double dip your oysters.
  • After applying the crushed cracker coating, dip the coated oyster back into the egg mixture and then again into the crushed cracker mixture.
  • Heat the oil to 350 degrees.
  • Carefully fry the oysters until crispy, about 3 minutes.
  • Transfer the fried oysters to a paper towel.
  • Sprinkle with sea salt and serve hot with spicy cocktail sauce and lemon wedges.
  • 48 fresh oysters, or 1 pint shucked oysters if you are in a rush!
  • ½ cup cornmeal
  • 3 cups olive oil for frying
  • 4 cups all-purpose flour
  • 2 eggs, beaten
  • 1 cup crushed Saltine crackers
  • 1 tablespoon sea salt
  • Cocktail Sauce with drops of Tabasco sauce to taste
  • Lemon wedges
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