Southern Fried Shrimp and Oysters
Southern Fried Seafood is a well known style in the US, but is just gaining popularity in Japan now. Cajun cafes are starting to pop up everywhere where people are enjoying dishes like Jambalaya and Gumbo. I absolutely love this dish, and I hope you will too.
Few regions in America are as celebrated for their seafood as the US Gulf Coast. Stretching from Texas through Louisiana, Mississippi, Alabama, and into Florida, this coastal area is a melting pot of culinary traditions shaped by centuries of fishermen, shrimpers, and oyster farmers working the warm, bountiful waters of the Gulf of Mexico. The result is a vibrant food culture where seafood isn’t just a meal-it’s a way of life, honored with legendary events like Mardi Gras, crawfish boils, and seafood festivals that draw crowds from across the country, all eager to savor the authentic flavors of the Deep South.
One of the Gulf Coast’s most iconic dishes is Southern Fried Shrimp and Oysters-a recipe that perfectly captures the spirit of coastal cuisine. Whether served at a bustling seafood shack or enjoyed at home with family, this dish is beloved for its irresistible combination of crispy, golden coating and the sweet, briny taste of fresh Gulf seafood. The secret to truly great fried shrimp and oysters lies in the batter: a blend of cornmeal and spices that creates a crunchy, flavorful crust while letting the natural flavors of the seafood shine through. Cornmeal is a staple in Southern kitchens, prized for the texture and subtle sweetness it imparts, and when combined with a medley of spices, it delivers that signature Southern kick in every bite.
Having lived on the Mississippi Gulf Coast for years, I learned firsthand that the best seafood recipes are built on both tradition and creativity. Each cook puts their own spin on the classic fried seafood platter-some add a touch of Creole seasoning for heat, others use buttermilk for extra tenderness, but all agree that the freshest shrimp and oysters are non-negotiable. Thanks to today’s global markets, you can now find all the ingredients you need-even in Japan or other far-flung places-to recreate the flavors of the Gulf Coast in your own kitchen.
Southern Fried Shrimp and Oysters aren’t just a main course; they’re the heart of countless other Southern favorites. Pile them onto a soft baguette with lettuce, tomato, and tangy sauce for a classic Oyster Po’ Boy, or serve them as the star of a seafood platter alongside hush puppies, coleslaw, and crispy fries. No matter how you plate them, these fried delights are best enjoyed with a squeeze of lemon, a splash of hot sauce or tartar sauce, and your favorite cold beverage-be it a frosty beer or a sweet iced tea.
What makes this dish truly special is its connection to community and celebration. On the Gulf Coast, seafood boils and fish fries are more than just meals; they’re social events that bring friends and families together to share stories, laughter, and, of course, incredible food. Every crispy bite of fried shrimp or oyster is a taste of Southern hospitality and the rich culinary heritage of the Gulf.
So, whether you’re a longtime fan of Southern cuisine or trying it for the first time, this recipe for Southern Fried Shrimp and Oysters is your ticket to experiencing the flavors and traditions of the Deep South-no matter where you are in the world. The recipe is just below, so get ready to bring a little Gulf Coast magic to your table!
Southern Fried Shrimp and Oysters
This recipe works equally well for shrimp and for oysters. Be sure to devein the shrimp with a sharp knife and soak the oysters in some salt water prior to cooking to remove the inedible bits. You can also soak the oysters in room temperature milk for w0 minutes prior to washing to dull down the smell.
While deep fried Japanese food often uses a mix of panko and flour, Southern cooking replaces the panko with corn meal or corn flour. I use close to a 1:1.25 ratio of flour to cornmeal for the perfect breading. This breading is so delicious that it can be fried as a side dish called “hush puppies” all on its own. You can find cornmeal at many grocery stores and online as well.
 PREP |  COOKING |  YIELD |
| 15 mins | 30 mins | Makes Four 1/4 lb Servings |
| PREP | 15 mins |
| COOKING | 30 mins |
| YIELD | Makes Four 1/4 lb Servings |
- 1 cup flour
- 1 1/4 cup cornmeal
- 1/4 tsp cayenne pepper
- 2 eggs
- 3 TBSP milk
- 1 lb assorted shrimp and shucked oysters
- Rice bran or peanut oil for frying
Instructions:
- Peel the shrimp.
- Soak the oyster in salt water for 5 minutes to remove any shells. Remove from water and pat dry.
- Preheat the oil to 340 degrees F / 170 degrees C
- Mix the flour, cornmeal and cayenne pepper to make your breading. Beat the egg and milk together in a separate bowl.
- Soak the seafood in the egg mixture and then dredge through the powder being sure to completely coat each piece.
- When the oil is preheated, add the seafood to the oil. Cook 6-8 pieces at a time to prevent the seafood from clumping together. Fry for 3 minutes until the seafood is golden brown.
- After frying, put the seafood on a rack or on paper towels to drain. Blog off any excess oil.
- Serve while still hot. Serve with salt, tartar sauce, lemon and/or hot sauce.
Notes:
- I try and find the largest and freshest Shrimp and Oyster that is available.
- Prior to cooking I like too soak the oysters in milk for 30 minutes to neutralize the odor and then wash and soak in salt water for 5 minutes to remove any stray pieces of shell. Once it comes out of the brine, rinse at Pat the oysters dry.
- For the shrimp, remove the shells and tails. Use a sharp knife to devein the shrimp. Wash and pat dry after deveining.
- Make sure to preheat the oil and keep it at the same temperature throughout cooking. You can use an oil thermometer to check the temperature if you don’t have an automatic fryer. Be sure to allow a few minutes between batches for the oil to regain its temperature.
- Use peanut oil, rice bran oil, or another unflavored cooking oil with a high boiling point.
2 Comments. Leave new
Looks yummy
Thank you! Give it a try and let me know what you think.