These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make oyster po' boys: Cut 6 (6-inch) French rolls crosswise, and toast the rolls. Spread the rémoulade evenly on bottoms of the rolls, and top with the fried oysters, chopped lettuce and tomatoes, and dill pickles. Serve immediately.


Credit: Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley

Recipe Summary

35 mins
25 mins


For the rémoulade:
For the fried oysters:


Make the rémoulade:
  • Stir together mayonnaise, parsley, horseradish, capers, hot sauce, mustard, lemon zest and juice, paprika, and garlic in a small bowl; cover and refrigerate until ready to serve.

Make the fried oysters:
  • Pour oil to a depth of 2 inches in a large Dutch oven; heat oil over medium until a deep-fry thermometer registers 350°F.

  • Meanwhile, stir together buttermilk and hot sauce in a shallow bowl. Add oysters to mixture; let stand 10 minutes. Whisk together cornmeal, flour, and Creole seasoning in a separate shallow bowl.

  • Working in small batches, remove oysters from buttermilk mixture, letting excess drip back into bowl. Coat oysters evenly with cornmeal mixture, and place on a large baking sheet. Working in 3 batches (16 oysters per batch), fry oysters in hot oil, stirring occasionally with a slotted spoon, until golden brown, about 3 minutes. Using a slotted spoon, transfer oysters to a baking sheet lined with paper towels. Garnish oysters with chives, and serve immediately with Rémoulade.