Nashville Hot Fried Oysters Recipe

Did you guys know that there’s a National Oyster Day?

Me either, until about a week ago. It got me thinking…I often order oysters, both raw and cooked, but I never prepare them myself.

In honor of the holiday, I decided to try my hand at it.

Growing up in the South made me particularly fond of fried seafood and after recently having amazing fried oysters at The Walrus & The Carpenter in Seattle, that definitely seemed like the way to go.

The Nashville Hot Shrimp Po’ Boy I made a while back was so flippin’ good that I thought the oysters would really shine with that kind of heat.

I am pleased to report that I was not wrong. I’ve already ended up making this recipe 4-5 times and have never had a problem gobbling them up!

As this was my first time preparing fresh oysters, it was also my first time shucking them. I was a little intimidated, but by the third one, I felt like I had the hang of it.

If you’re also new to shucking oysters, I highly recommend the Serious Eats guide. Using that and the OXO Oyster knife made the process really easy for me.

I made these fried oysters spicy, but milder than Nashville Hot usually is. Feel free to add more cayenne if you would like them hotter.

This time, I served these Nashville Hot Fried Oysters with tartar sauce as an appetizer. Next time, I think I might turn it into a Po’ Boy. Maybe even a mini Po’ Boy on Hawaiian rolls. Mmmm…..

Nashville Hot Fried Oysters Recipe

• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4

Print Recipe

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Ingredients

• 2 dozen oysters, shucked
• 1 Cup Whole Milk
• 2 Eggs
• 1 Tablespoon Louisianna Style Hot Sauce
• 2 Cups Flour
• 2 1/2 Tsp Salt
• Oil for frying, I use Canola
• 1/2 Cup Butter, Melted
• 1 Tablespoon Cayenne
• 3/4 Tbsp Brown Sugar
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 1/2 Tsp Paprika
• 1/2 Tsp Garlic Powder

Instructions

1. In a medium bowl, whisk together the whole milk, egg, and hot sauce. In another medium bowl, mix the flour and salt together.
2. In either a deep fryer (I use this one) or a cast iron skillet, heat your oil to 350 degrees Fahrenheit.
3. Take each oyster and dredge it in the flour, then dip in the egg/,milk mixture and then again in the flour. Be sure to shake off the excess after each step.
4. Fry oysters in batches (the big basket in my fryer can do about a dozen at a time), about 2-3 minutes on each side, until golden brown. After frying, place oysters on a cooling rack on top of a baking sheet.
5. To make the Nashville Hot glaze, add the remaining spices to the melted butter and whisk together. Brush on each side of the fried oyster.
6. Serve hot and enjoy!