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    Home » Recipes » Seafood

    Southern Crispy Fried Oysters Recipe

    Modified: Jun 12, 2025 · Published: Jul 23, 2023 by Sharon Rigsby · 65 Comments

    Jump to Recipe
    Pinterest pin showing fried oysters on a plate with a bowl of cocktail sauce.

    My Southern Crispy Fried Oysters Recipe is for you if you love oysters and want to make five-star, restaurant-quality, golden brown fried oysters at home.

    No need to be a trained chef—my easy step-by-step fried oyster recipe and expert tips and tricks guarantee your success.

    Don’t wait to savor the mouthwatering bliss of salty, silky oysters coated in a perfectly seasoned, crispy cornmeal crust. Check out my easy recipe today!

    Fried oysters on a white plate with a cocktail fork and cocktail sauce.

    Join over 300,000 other oyster lovers and discover why this fried oyster recipe is one of my blog’s best and most popular dishes. With a rich combination of textures and flavors, every bite is pure cornmeal fried oyster bliss. Your taste buds will thank you, and your friends will beg for your secret recipe!

    ⭐ ⭐ ⭐⭐⭐ from Mark: “This is the best fried oyster recipe I have tried! Follow this simple recipe, and you will not be disappointed.”

    Quick and easy to prepare, these versatile, breaded, deep-fried oysters are considered a true seafood delicacy.

    Like my recipes for Oysters Rockefeller, Buffalo Shrimp, Fried Spanish Mackerel Nuggets, Chicken Egg Rolls, Cheese Quesadillas, and Fried Crab Claws, they can be served as a tasty appetizer or a delicious dinner entrée.

    Fried oysters are also ideal for a quick weeknight dinner, a beach fish fry, Fish Friday, or a Sunday seafood supper and are a must-have ingredient on a fried seafood platter.

    Jump to:
    • 🥘 Why This is the Best Recipe for Fried Oysters:
    • 📋 Fried Oysters Ingredients
    • ♨️ How to Make Fried Oyster Recipe
    • 🍲 What do fried oysters taste like?
    • 💭 Top tip:
    • 📖 Fried Oyster Recipe Variations:
    • 🍽 Where to buy fresh oysters:
    • 🍽Fried Oyster Serving Suggestions
    • How to Store and Reheat Fried Oysters
    • 💬 Recipe FAQs:
    • 💭 More expert tips and tricks:
    • Other Fried Seafood Recipes
    • 📋 Recipe:

    🥘 Why This is the Best Recipe for Fried Oysters:

    • One of the most popular recipes on my blog, this fried oyster recipe only takes minutes to cook, has stood the test of time, and readers have given it a perfect five-star rating.
    • I’ve included simple instructions and tips designed to minimize any potential mess from frying, including grease splatter or a fried seafood smell.
    • Did I mention it was easy? Simply soak the tasty bivalves in buttermilk, dredge them in seasoned cornmeal breading mix, and then fry in hot oil for two to three minutes. That’s it!

    📋 Fried Oysters Ingredients

    Oysters, cornmeal, buttermilk and oil for frying.
    • Freshly shucked raw oysters – with their mild fresh sea breeze aroma and natural salinity, are the star of this dish. With modern refrigeration and aquaculture methods, most are farmed, harvested, and available at seafood or grocery stores year-round, shucked or unshucked.
      • Do I need to rinse oysters? I generally do not rinse them. However, depending on the shucker’s skill, they may contain bits of shell or other debris after being shucked. So, if you are worried about that, you should rinse them in cold water and drain them before making this recipe.
    • Buttermilk – is an essential ingredient in this recipe. With its pleasant and characteristic tang and rich taste, buttermilk is the perfect consistency to coat the oysters and help the cornmeal breading stick.
    • Cornmeal – made from dried field corn, is another essential ingredient in the breading that adds a distinctive flavor and texture. Cornmeal gives the crispy oysters a delicious extra-crunchy crust and helps them develop a lovely golden brown color. You can use either yellow or white fine cornmeal.
    • All-purpose flour – combines with cornmeal to create the breading.
    • Creole seasoning, along with kosher salt – seasons the cornmeal breading, provides a touch of spice and enhances all of the flavors. Cajun seasoning may be substituted for Creole. Creole seasoning contains more herbs, while Cajun has a blend of ground peppers, so it has a bit more kick.
    • Peanut oil – is the oil of choice for frying in the South, and for good reason; it has a neutral taste, and you can cook foods at high temperatures without smoking. If you are looking for a good substitute, both vegetable and canola oil work, too.

    (A complete list of ingredients and measurements is listed in the recipe below.)

    ♨️ How to Make Fried Oyster Recipe

    1. Pour the shucked oysters into a colander or strainer and let them drain. I don’t usually rinse mine, but if you prefer, rinse them with cold water to wash off debris or shell fragments and let drain.
    Raw oysters draining in a colander.
    1. Pour the buttermilk into a medium-sized bowl and add the drained oysters. Let them soak for 15 to 20 minutes.
    A clear glass bowl full of buttermilk and raw oysters.
    1. Combine flour, cornmeal, Creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
    Cornmeal, flour and seasonings in a bowl.
    1. Remove the oysters from the buttermilk mixture, one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake off any excess breading.
    Using kitchen tongs to dredge an oyster in cornmeal.
    1. Place the coated oysters on a metal cooling rack until they are all coated. Let them sit for a few minutes. This step helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
    2. Place a large heavy-duty stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat. Add one to two inches of oil and heat oil.
    3. Use a candy or deep-fry thermometer to test the oil temperature. When it reaches 350°F, carefully add the oysters one at a time. Depending on the size of your pan, it works best to fry in small batches. Only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 350°F by increasing or decreasing the heat under the pan.)
    4. Let the oysters fry for about two to three minutes. Stir occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled.
    Fried oysters draining in a metal kitchen spider.
    1. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place them on a paper towel or wire cooling rack to drain. Repeat until all of the oysters are fried, and serve immediately.
    Fried oysters on a plate garnished with lemon slices.
    1. Optional: garnish with fresh lemon wedges and serve with a dipping sauce of your choice, including tartar sauce, cocktail sauce, or remoulade.
    A plate of fried oysters, coleslaw, and hush puppies.

    🍲 What do fried oysters taste like?

    A fried oyster with a cornmeal crust tastes like sea spray from a crashing wave mixed with an explosion of briny, buttery freshness and delightful crunchiness.

    Oysters develop their shape, texture, and flavor (merrior) from the waters where they live. Gulf oysters harvested in the nutrient-rich waters along the Gulf Coast of Florida or Louisiana have a slightly different taste from those harvested in Chesapeake Bay, along the east coast of Maryland, North Carolina, or the Pacific Coast.

    All varieties, whether wild or farmed will have a silky, meaty texture and a salty-sweet creaminess.

    💭 Top tip:

    To minimize grease splatter, use a large heavy-duty stock pot or dutch oven with high sides instead of a cast iron skillet. It will make clean-up easier. And, if you have a screen grease splatter guard to cover the pot, that works even better.

    📖 Fried Oyster Recipe Variations:

    While I recommend you make this recipe as written, if you prefer, you can vary or adjust it to your family’s preferences.

    • Instead of the Creole seasoning, you could substitute Cajun seasoning or Old Bay seasoning.
    • You can also make crispy fried oysters without cornmeal by substituting panko, breadcrumbs, or cracker crumbs. In addition, you can use flour only.
    • To give them a spicy kick, add a tablespoon or hot sauce to the buttermilk before soaking them. This recipe can also be made without buttermilk by replacing it with an egg wash.
    • I prefer cornmeal-breaded fried oysters, but some oyster enthusiasts like using a tempura-style batter containing flour, cornstarch, beer, soda, or water.

    🍽 Where to buy fresh oysters:

    Depending on where you live, most seafood markets and larger grocery stores such as Publix sell fresh oysters in the shell and shucked. You can also find farmed oysters at farmers’ markets and other venues.

    If you are in the Tallahassee area, you can purchase them at Southern Seafood Market or directly from my friend Keller, aka Oyster Mom, who has an oyster farm in Oyster Bay, south of Tallahassee.

    🍽Fried Oyster Serving Suggestions

    Although fried oysters pair well with most side dishes, they are most often served with either cheese grits, french fries, or fried potatoes with onions, coleslaw, and hush puppies, or hoe cakes.

    While I like mine plain, many folks like to serve them with either homemade or purchased tartar sauce, remoulade sauce, ketchup, or a seafood cocktail sauce on the side. I have also seen them served with barbecue sauce, melted butter with lemon, and even buffalo sauce.

    How to Store and Reheat Fried Oysters

    Fried oysters are best eaten while they are still hot, right after they have been fried.

    If you do have leftovers, you can store them covered in the refrigerator for up to three days. I do not recommend freezing them.

    They can be reheated on a wire rack in a 350°F oven for about five minutes or in an air fryer set at 400°F for about three minutes.

    💬 Recipe FAQs:

    How to store fresh oysters?

    If they are freshly shucked, they should be stored covered in the coldest part of your refrigerator where they will keep for up to five days from your purchase date.

    Live oysters still in the shell should be stored in a mesh bag and covered with a damp cloth. Stored properly, and freshly harvested, they will keep for up to two weeks in the coldest part of your refrigerator. However, they are best eaten within seven days after they have been harvested.

    When are oysters in season?

    In years past, they were only harvested and considered safe to eat in the colder months or months with an “r” in them.

    With modern refrigeration and the cultivation of farm-raised oysters, they are considered safe to eat and available for purchase twelve months of the year. Wild oysters are generally harvested in the cooler fall months.

    How many oysters to buy?

    Generally, most raw oysters are sold shucked and packaged in pint-size containers. Pints average from sixteen to twenty raw, oysters depending on their size.

    The number of servings from a pint depends on who will eat them and their appetite. Usually, a pint will feed two adults when you serve them as a dinner entrée. As an appetizer, a pint will usually feed four adults.

    What is the minimum safe internal temperature of a fried oyster?

    The minimum safe internal temperature is 145 °F, as measured by an instant-read meat thermometer.

    What’s the difference between pan-frying and deep frying?

    The main difference is the amount of oil and the type of pan used. Pan-frying typically involves a shallow cast-iron skillet and around one inch of oil. On the other hand, deep frying is usually done in a deep fryer or Dutch oven with high sides with two to three inches of oil.

    You can use either method with this recipe.

    How do you Keep the Breading From Falling Off?

    To keep the cornmeal breading from falling off when they are fried, after marinating in buttermilk, put the breaded oysters on a metal cooling rack until they all have been coated. Then, let them sit for a few minutes before frying so the buttermilk will act like glue and fuse with the breading.

    📖 What’s the best oil for frying:

    I always use peanut oil for frying because It has a high smoke point and a neutral flavor. A smoke point is a temperature at which the oil starts to smoke and break down. Other oils with a high smoke point and neutral flavor include canola, sunflower, soybean, and safflower.

    💭 More expert tips and tricks:

    • To minimize the odor of fried seafood, boil equal amounts of vinegar and water for about ten minutes after frying.
    • Shucking oysters or removing their shell requires a special oyster knife and a certain amount of skill. If you are interested in learning how to shuck them, check out this video by America’s Test Kitchen.
    • Canned oysters, which can be purchased either fresh or smoked, are already cooked. They are not suitable for use in this recipe.
    • Try to maintain a consistent temperature when frying. Too low, and your food will be greasy and soggy. If it’s too high, the crust will burn before it is cooked through.
    • To keep your fried oysters warm while the rest cook, place them on a metal rack set over a cookie sheet in a 200 °F oven.
    • If you don’t have buttermilk, you can make your own by combining two tablespoons of white vinegar or lemon juice with two cups of whole milk. Let it sit for about five minutes, and voila, buttermilk.

    Other Fried Seafood Recipes

    • A fried whole catfish on a plate with french fries and a fork.
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    • A plate of fried red snapper garnished with sliced lemons.
      Easy Fried Red Snapper Recipe (Southern Style)
    • Fried shrimp and a bowl of cocktail sauce on a white plate.
      Pan-Fried Shrimp Recipe
    • Fried crab claws on a white plate with a bowl of cocktail sauce.
      Quick and Easy Fried Crab Claws

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

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    A bowl of cocktail sauce next to fried oysters on a plate.

    Southern Crispy Fried Oysters Recipe

    Sharon Rigsby
    With just a few simple ingredients, my step-by-step fried oyster recipe, plus proven tips and tricks, you too can be a superstar in the kitchen and make salty, silky, slightly sweet fried oysters encased in a classic, crispy, perfectly seasoned cornmeal crust.
    4.99 from 62 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Marinate 15 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Main Dish
    Cuisine Southern
    Servings 2 servings
    Calories 410 kcal

    Equipment

    • Large stock pot, Dutch oven, or cast iron skillet with high sides
    • A screen grease splatter guard is optional but will minimize the oil splatter
    • Kitchen metal spider, or large slotted spoon
    • Deep fry or candy thermometer
    • wire cooling rack

    Ingredients
      

    • 1 pint freshly shucked raw oysters
    • 2 cups buttermilk
    • 1¼ cup fine yellow cornmeal
    • ¾ cup all-purpose flour
    • 1 tablespoon Creole seasoning
    • 1 teaspoon kosher salt
    • 1 quart peanut oil

    Instructions
     

    • While the oil heats, pour the oysters into a colander or strainer and let them drain. Then, rinse with fresh water to wash off any debris or shell fragments.
    • Pour the buttermilk into a medium-sized bowl and dunk the drained oysters. Let them marinate for 15 to 20 minutes.
    • Place the cornmeal, flour, creole seasoning, and salt in a shallow bowl or pie plate and whisk to combine.
    • Remove the oysters from the buttermilk one at a time and dredge them in the cornmeal mixture. Toss gently and make sure they are well coated, then shake any excess breading off.
    • Place the coated oysters on a metal cooling rack until all of them have been coated. Letting them sit for a few minutes helps to fuse the breading and buttermilk and keeps the breading from falling off when they are fried.
    • Place a large stockpot, Dutch oven, or cast iron skillet with high sides over medium-high heat and add one to two inches of oil.
    • When the oil reaches 350 °F, carefully add the oysters to fry one at a time. Depending on the size of your pan, it works best to fry in batches and only cook six to eight at a time. You do not want to crowd them. (Maintain a consistent heat of 350 °F by increasing or decreasing the heat under the pan.)
    • Let the oysters fry for about two to three minutes, stirring occasionally or until the breading is light golden brown and the meat is opaque with the edges slightly curled. Use a wire kitchen spider or slotted spoon to remove them from the oil. Place on a paper towel or wire cooling rack to drain.
    • Repeat until all of the oysters are fried and serve immediately. Optional, garnish with fresh lemon or lime slices and serve with your choice of sauce and sides.

    Notes

    Generally, most raw oysters are sold shucked and packaged in pint-size containers, which hold from sixteen to twenty oysters depending on their size. The number of servings you can get out of a pint depends on who will be eating them and the size of their appetite. 
    For planning purposes, you can figure that a pint will feed two adults when you serve them as a dinner entrée and four adults when they are served as an appetizer. This recipe can be scaled up or down. 
    The seafood and oil smell in your house can be minimized by boiling several cups of equal amounts of vinegar and water for about ten minutes.
    In years past, oysters were only harvested and considered safe to eat in the colder months or months with an “r” in them. Nowadays, with modern refrigeration methods, they are available and deemed safe to eat all year round.  
    Shucking oysters or removing their shell requires a special oyster knife and a certain amount of skill. If you want to learn how to shuck them, check out this video by America’s Test Kitchen.  
    Canned oysters, which can be purchased either fresh or smoked, are already cooked and unsuitable for this recipe.
    Try to maintain a consistent temperature when frying. Too low and your food will be greasy and soggy; too high and the food will burn before it is cooked through.
    Freshly shucked oysters can be stored in the coldest part of your refrigerator for up to five days.
    To keep your fried oysters warm while the rest cook, place them on a metal rack over a cookie sheet in a 200 °F oven.
    A fried oyster’s minimum safe internal temperature is 145 °F, measured by an instant-read meat thermometer.
    If you don’t have buttermilk, you can make your own by combining two tablespoons of white vinegar or lemon juice with two cups of whole milk. Let it sit for about five minutes, and voila, buttermilk.

    Nutrition

    Calories: 410kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 13mgSodium: 635mgPotassium: 209mgFiber: 3gSugar: 2gVitamin A: 1100IUVitamin C: 2mgCalcium: 56mgIron: 3mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      4.99 from 62 votes (21 ratings without comment)

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      Recipe Rating




    1. Linger

      January 14, 2021 at 12:08 pm

      5 stars
      Oh! My! These are making my mouth water as I read through your post. I’ve never made fried oysters before but you have stirred me to venture into new territory. I appreciate all the tips that you give while writing. So helpful. Thanks so much for sharing.

      Reply
    2. Mary

      December 31, 2020 at 10:12 pm

      5 stars
      These were amazing. I did not use the Creole seasoning as we make our own cocktail sauce with lots of horseradish. A great meal for New Year’s Eve! Will definitely be serving again and again!

      Reply
    3. Cynthia Boarman

      November 25, 2020 at 8:21 pm

      5 stars
      So wonderful, thank you for the great recipe!

      Reply
    4. Charlie Keiger

      November 23, 2020 at 7:14 pm

      5 stars
      I just made these wonderfully, delicious, and incredibly easy fried crispy oysters. I had to use Old Bay, and it worked fine. I’ll be serving this dish to friends regularly!

      Reply
      • Ramona Graciano

        December 19, 2020 at 7:42 pm

        5 stars
        Oysters were really good! I made them 2 times using this recipe!

        Reply
    5. Denise Threlfall

      November 18, 2020 at 2:55 pm

      5 stars
      These turned out amazing! First time to fry oysters but we had a pint from a virtual oyster roast for charity. Substituted milk and lemon juice for buttermilk and old bay for creole seasoning. Made remoulade and man what a fantastic dinner!!

      Reply
    6. Maria

      September 28, 2020 at 9:26 am

      Can I substitute Old Bay instead of Creole???

      Reply
      • Sharon Rigsby

        September 29, 2020 at 9:44 am

        Hi Maria,
        I’ve never tried it, but while it will give your oysters a slightly different taste, I can’t see any reason it wouldn’t work. Let me know how they turned out!
        All the best,
        Sharon

        Reply
    7. Mary

      May 31, 2020 at 12:13 am

      5 stars
      First time making this dish. Found your recipe and it was a hit. My husband absolutely loved them. Thank you for making me look good !!!

      Reply
      • Sharon Rigsby

        May 31, 2020 at 5:29 pm

        Hi Mary,
        I’m so happy you enjoyed this recipe. It is one of our favorites. Thank you too for taking time to leave a comment and let me know.
        All the best,
        Sharon

        Reply
      • Sharon Ogletree

        August 15, 2020 at 2:32 pm

        5 stars
        The fried oysters was great and beautiful

        Reply
    8. Mark Baratta

      May 29, 2020 at 8:30 pm

      5 stars
      Sharon:
      I love fried oysters but had yet to find a recipe that brought about satisfying results. That is, until now. Yours was the bomb. I followed it to the “T” except for two tablespoons of creole seasoning instead of one. The outcome was outstanding. My wife even remarked she thought the oysters were the best I had ever made. Kudos and thank you!

      Reply
      • Sharon Rigsby

        May 29, 2020 at 8:45 pm

        Hi Mark, I am thrilled you liked this recipe, and thank you so much for letting me know! You made my day!
        All the best,
        Sharon

        Reply
    9. Glinda

      May 08, 2020 at 9:44 pm

      5 stars
      Delicious recipe – Thank you for sharing!

      Reply
      • Sharon Rigsby

        May 09, 2020 at 2:47 pm

        Thank you so much for leaving a comment, I am so glad you liked the oysters!
        All the best,
        Sharon

        Reply
    10. Blacklab

      November 29, 2019 at 7:39 pm

      5 stars
      I used Louisiana fish fry in the blue bag instead of corn meal for a Cajun kick

      Reply
      • Sharon Rigsby

        November 30, 2019 at 4:25 pm

        Great idea! I’ll bet they were delicious!
        All the best,
        Sharon

        Reply
    11. Marlena E Morrow

      March 06, 2019 at 5:55 pm

      5 stars
      Buttermilk is the key! I’m from the south and that’s the ONLY way we do it!

      Reply
      • Gritsandpinecones

        March 07, 2019 at 10:02 am

        Hey Marlena, buttermilk makes almost everything better! Thanks so much for taking the time to leave a comment!
        Sharon

        Reply
    12. Lou

      February 23, 2019 at 11:08 am

      5 stars
      I made these crispy fried oysters exactly by the recipe and they are the very best I’ve ever eaten. Thank you so much for this recipe

      Reply
      • Gritsandpinecones

        February 23, 2019 at 11:50 am

        Hi Lou,
        How very kind of you to share! I am so glad you enjoyed the oysters! I love them too!
        Thanks again for letting me know. You made my day!
        Sharon

        Reply
    13. Rochelle

      January 19, 2019 at 10:32 pm

      hi, Have you experimented making oysters in an air fryer? I have done one test run and think eventually I will have it worked out. I will try this recipe and see how it goes in the air fryer.

      Do you let them ever in the refrigerator over night after breading?

      Reply
      • Gritsandpinecones

        January 20, 2019 at 1:52 pm

        Hi Rochelle,
        No, I’m sorry, but I don’t have an air fryer so I haven’t ever made fried oysters in one and I haven’t ever tried leaving them overnight in the refrigerator before frying them. I would be interested in how your experiments with oysters work out though!
        Good luck!
        Sharon

        Reply
      • Kathy Crossley

        November 13, 2019 at 10:33 pm

        5 stars
        Hi! I’ve been trying, without success, for a long time to fry crispy oysters. I came upon your recipe for the Best Southern Crispy Fried Oysters and tried it immediately. My, my, my, my!!! For the first time, ever, I have fried crispy oysters and they are delicious. Thank you for sharing your wonderful recipe.

        Reply
        • Sharon Rigsby

          November 14, 2019 at 12:08 am

          I’m so glad you liked the recipe and thank you too for letting me know. You made my day!
          Sharon

    14. Rodney

      January 01, 2019 at 7:05 pm

      5 stars
      Loved it. Was finally glad that I found a way to batter something without it falling apart. The buttermilk was the greatest thing no more milk and egg for me.

      Reply
      • Gritsandpinecones

        January 02, 2019 at 4:24 pm

        Hi Rodney,
        Thank you so much for letting me know you like this recipe. It is one of my all-time favorites and just thinking about those delicious oysters makes me want some NOW!
        Happy New Year,
        Sharon

        Reply
    15. Theresa Keller

      December 12, 2018 at 11:33 am

      5 stars
      Looks awesome! thank you for this recipe cannot wait to try it!

      Reply
      • Gritsandpinecones

        December 12, 2018 at 2:54 pm

        Hi Theresa,
        Thanks so much for taking the time to leave a comment! I hope you enjoy the oysters!
        Sharon

        Reply
    16. Kristy Murray

      August 07, 2018 at 11:59 am

      5 stars
      I LOVE fried oysters and these look amazing. The creole seasoning would definitely be a hit for me. A great post. Thank you.

      Reply
    Newer Comments »

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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