Fried Oysters and Pickles

Courtesy Hoffman Media

French fries have nothing on these briny, crispy treats.
Cook/Prep Time: 30 MinutesServings: 6


2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tsp. baking powder
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. sweet paprika
1 tsp. cayenne
2 pints Louisiana oysters, drained
1 cup sliced dill pickles
Vegetable oil, for frying
Red remoulade


 In a shallow dish, whisk together cornmeal, flour, baking powder, salt, garlic powder, paprika and cayenne.
Add 2” of oil to a medium skillet and heat over medium heat until a deep-fry thermometer registers 350°F.
In batches, dredge oysters in cornmeal mixture until well coated, shaking off excess. Fry 1 to 2 minutes per side or until golden brown. Let drain on paper towels. Repeat procedure with pickles. Serve immediately with remoulade.

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