Cornmeal-Fried Oysters

Ingredients

• 1 qt shucked oysters, about 36 select oysters
• 1 cup buttermilk
• 1 large egg
• 1 1/2 cups fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp Old Bay seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 qt peanut oil for frying
• 1 lemon, cut into wedges
• 1 cup tartar sauce

Before you cook

• Drain the oysters in a colander and pat them gently with paper towels.
• Whisk the buttermilk and egg together in a wide bowl.
• Stir the cornmeal, flour, Old Bay, salt, and pepper together in a second wide bowl.
• Set a wire rack over a sheet pan.

Steps

1. Pour the oil into a deep heavy skillet to a depth of 1 1/2 inches and heat it to 375°F.
2. Slip a dozen oysters into the buttermilk and let them sit for a minute.
3. Lift the oysters out one at a time and roll them in the cornmeal mixture until fully coated.
4. Set the coated oysters on a plate and let them rest for 2 minutes so the crust sets.
5. Lower the oysters into the hot oil without crowding the pan.
6. Fry for 2 to 3 minutes, turning once, until the crust is golden brown and the edges have curled.
7. Lift the oysters onto the wire rack and salt them while they are still glistening.
8. Bring the oil back to 375°F and repeat with the remaining oysters in two more batches.
9. Serve hot with lemon wedges and tartar sauce.