1pintfresh shucked oystersdepending on their size there should be around 20 in a pint
1-1/4cupfine yellow cornmeal
1TbspCreole seasoningI use Zatarains
Place a large stockpot or Dutch oven over medium-high heat and add the oil.
While the oil heats, pour the oysters into a strainer and let them drain.
Pour buttermilk in a medium-size bowl and add the drained oysters.
Place the cornmeal, flour, creole seasoning and salt in a large bowl and whisk to combine.
Take the oysters one at a time and dredge in the cornmeal mixture. Toss gently and make sure that the oyster is coated all over.
Place the coated oysters on a metal cooling rack until all of them have been coated.
Use a candy or deep-fry thermometer to test the oil temperature and when it has reached 375 degrees, carefully add the oysters, one at a time. It works best to only cook 6-8 at a time depending on the size of your pan. (Keep the heat at 375 degrees by increasing or decreasing the heat.)
Let the oysters fry for about 2-3 minutes, stirring occasionally or until they are golden brown and the edges are curled.
Use a slotted spoon and remove the oysters from the oil. Place on a paper towel to drain.
Repeat until the rest of the oysters are cooked and serve immediately with tartar sauce, cocktail sauce or remoulade.
Tips:Using a large stock pot or dutch oven with high sides instead of a cast iron pan will keep the oil from splattering all over your stove. And, if you have a screen grease splatter guard it works even better.The seafood and oil smell can be minimized by boiling several cups of vinegar and water on your stove for about 10 minutes.The Best Southern Crispy Fried Oysters can be served as a tasty main dish or as a delectable appetizer.[nutrition-label]