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The key to crispy and flavorful fried oysters is to season both your oysters and cornflour breading and ensure sure that your fry oil is very hot. I like to keep my oil between 390 and 400°F so they only take a few minutes to crisp up. Work in batches so you don’t crowd the pan and use a strainer to remove them from the hot oil.
I like to eat my fried oysters on a Lousianna-style po’boy sandwich with ketchup, mustard, and pickles, but you can enjoy them straight out of the pan or with any accoutrements you’d like.
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