Crispy Cajun Blackened Fried Oysters with Zesty Lemon Sauce
Indulge in a true Southern delight with these Crispy Cajun Blackened Fried Oysters, where the rich, briny flavor of the freshest oysters takes center stage. Coated in a crispy, seasoned batter and fried to perfection, these oysters boast an irresistible crunch on the outside while maintaining a plump and juicy interior. Paired with a zesty lemon cocktail sauce that perfectly balances the richness of the fried oysters, this dish is sure to impress as either an appetizer or a main course. Perfect for gatherings or a special treat, this recipe captures the essence of Cajun cuisine and elevates your dining experience.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
lemon
1 (juice and zest)
catsup
1 cup
horseradish
4 tablespoons (adjust to taste)
all-purpose flour
2 cups
cornmeal
1/2 cup
blackening seasoning
2 tablespoons (to taste)
kosher salt
1 tablespoon
fresh oysters
12 (shucked)
eggs
2 (beaten)
oil
for frying (such as vegetable or canola oil)
Instructions
1
Start by preparing the zesty lemon cocktail sauce. In a bowl, combine the lemon juice, lemon zest, catsup, and horseradish. Mix well until blended, then cover and refrigerate until ready to serve.
2
In another bowl, mix together the flour, cornmeal, blackened seasoning, and kosher salt to create the dredging mix.
3
Prepare the oysters by dipping each one in the beaten eggs, ensuring they are fully coated. Then, transfer them to the prepared flour mixture, making sure to coat thoroughly. Set aside and allow to rest for a few minutes while you heat the oil.
4
In a cast iron skillet, heat about 1/2 inch of oil over medium-high heat until it's shimmering and almost smoking. This temperature is crucial for achieving that delightful crispy texture.
5
Add the oysters to the hot oil carefully, ensuring not to crowd the skillet. Fry them in batches if necessary.
6
Fry the oysters for 2-3 minutes on each side or until they are golden brown and crispy. Once done, use a slotted spoon to remove them and place them on a platter lined with paper towels to drain any excess oil.
7
Serve the blackened fried oysters hot with the zesty lemon cocktail sauce on the side and garnish with lemon wedges for an added burst of flavor.
Nutrition Information
12.5g
Fat
15g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Cajun Blackened Fried Oysters?
This dish features fresh oysters coated in a seasoned flour and cornmeal batter, fried in a cast iron skillet until crispy, and served with a zesty lemon cocktail sauce.
What ingredients are used to make the zesty lemon sauce?
The sauce is made by combining lemon juice, lemon zest, 1 cup of catsup, and 4 tablespoons of horseradish.
How do I prepare the dredging mixture?
Mix 2 cups of all-purpose flour, 1/2 cup of cornmeal, 2 tablespoons of blackening seasoning, and 1 tablespoon of kosher salt in a bowl.
What is the first step in the recipe?
The first step is to prepare the zesty lemon cocktail sauce and refrigerate it until you are ready to serve the meal.
How many oysters does this recipe call for?
The recipe requires 12 fresh, shucked oysters.
What is the dredging process for the oysters?
Dip each oyster in beaten eggs to coat them fully, then transfer them to the flour and cornmeal mixture for a thorough coating.
Should the oysters rest after being coated?
Yes, you should allow the coated oysters to rest for a few minutes while you heat the frying oil.
What kind of skillet should be used?
A cast iron skillet is recommended for heating the oil and frying the oysters to achieve the best texture.
How much oil is needed for frying?
You should heat about 1/2 inch of oil, such as vegetable or canola oil, in the skillet.
How hot should the oil be before frying?
The oil should be heated over medium-high heat until it is shimmering and almost smoking.
How long do you fry the oysters?
Fry the oysters for 2 to 3 minutes on each side until they are golden brown and crispy.
Can I fry all the oysters at once?
It is best to fry them in batches if necessary to ensure the skillet is not crowded, which helps maintain the oil temperature.
What is the best way to remove the oysters from the pan?
Use a slotted spoon to carefully remove the oysters from the hot oil.
How do I remove excess oil from the fried oysters?
Place the finished oysters on a platter lined with paper towels to drain any excess oil.
How many calories are in a serving of this dish?
Each serving contains approximately 200 calories.
What is the fat content per serving?
The dish contains 12.5 grams of fat per serving.
How many carbohydrates are in the recipe?
There are 15 grams of carbohydrates per serving.
What is the protein content of these oysters?
Each serving provides 7.5 grams of protein.
Can I adjust the spiciness of the sauce?
Yes, you can adjust the 4 tablespoons of horseradish in the sauce to suit your taste preferences.
What tags are associated with this recipe?
The tags include Cajun, seafood, appetizer, blackened, fried, and southern cuisine.
What garnish is recommended?
Serve the oysters hot with lemon wedges for an added burst of flavor.
How many eggs are needed for the coating?
The recipe uses 2 beaten eggs for the dredging process.
Is the lemon juice fresh?
The recipe calls for 1 lemon, using both its juice and its zest.
What type of seasoning is used in the flour?
Two tablespoons of blackening seasoning are used in the dredging mix.
How much salt is in the coating?
One tablespoon of kosher salt is mixed into the flour and cornmeal.
What is the total ingredient count for this recipe?
There are 10 total ingredients in this recipe.
Is this dish served as an appetizer or a main?
This versatile dish can be served as either a Southern-style appetizer or a main course.
What gives the oysters their crunch?
The combination of cornmeal in the batter and frying in high-heat oil provides the signature crunch.
Is cornmeal required for this recipe?
Yes, 1/2 cup of cornmeal is essential for creating the crispy Cajun texture.
What is the intended flavor profile?
The recipe aims for a rich, briny oyster flavor balanced by spicy Cajun seasoning and a zesty, sharp lemon cocktail sauce.