Cornmeal Fried Oysters with Sriracha Mayo

Ingredients:

For the Fried Oysters:

• 1 pint fresh shucked oysters, drained

• 1 cup buttermilk

• 1 cup yellow cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional, for extra heat)

• Salt and black pepper, to taste

• Vegetable oil, for frying

For the Sriracha Mayo:

• ½ cup mayonnaise

• 1–2 tbsp Sriracha sauce (adjust to taste)

• 1 tsp lime juice

• ½ tsp honey (optional, for balance)

Instructions:

1. Prepare the Sriracha Mayo:

In a small bowl, whisk together mayonnaise, Sriracha, lime juice, and honey.
Refrigerate until ready to serve.

2. Marinate the Oysters:

Place the drained oysters in a bowl and cover with buttermilk. Let sit for 10–15 minutes — this helps the coating stick and keeps them tender.

3. Make the Coating:

In a shallow dish, mix together the cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

4. Heat the Oil:

Pour about 2 inches of vegetable oil into a deep skillet or cast-iron pan.
Heat to 350°F (175°C).

5. Dredge and Fry:

Remove oysters from buttermilk, letting excess drip off.
Coat each oyster in the cornmeal mixture, pressing lightly so it adheres.

Fry in batches for 2–3 minutes per side, until golden and crispy.
Transfer to a paper towel–lined plate to drain.

6. Serve:

Serve immediately with Sriracha mayo for dipping and lemon wedges on the side.
Garnish with chopped parsley or green onions for a fresh touch.