Southern Fried Oysters
By Paula DeenJUMP TO RECIPE
- 1/3 cup Paula Deen Vidalia Onion Peach Grilling Marinade
- 1 tablespoon sour cream
- 12 freshly shucked oysters
- 1/2 cup all purpose flour
- 2 large eggs
- 3 tablespoons Paula Deen Hot Sauce
- 1 cup (Japanese breadcrumbs) panko
- 2 cups or canola oil peanut oil
- kosher salt
For the dipping sauce: In a small bowl, combine the Vidalia Onion Peach Grilling Marinade and sour cream. Mix well and set aside.
In a small bowl, place the flour. In a second small bowl, whisk the egg and 3 tablespoons of the hot sauce. In a third small bowl, place the panko. Dredge the oysters in the flour shaking off any excess. Dip the flour dredged oysters in the egg mixture. Shake off any excess and roll oysters in the panko being sure to completely coat. Place on a baking sheet and place in the refrigerator while oil comes to temperature.
In a heavy skillet, heat oil to 325 °F. Add the breaded oysters and fry until golden brown about 1-2 minutes. Drain on paper towels and immediately sprinkle with kosher salt. Serve warm with the spicy dipping sauce.