Cornmeal Fried Oysters with Red Cabbage and Sausage

Indulge in the bold and satisfying flavors of Cornmeal Fried Oysters with Red Cabbage and Sausage, a dish that masterfully balances crispy, golden-brown oysters with a tangy-sweet cabbage and smoky sausage medley. This Southern-inspired recipe features oysters soaked in creamy buttermilk and coated in a spiced cornmeal blend before being fried to perfection, offering a delightful crunch with every bite. The red cabbage is cooked down with apple cider vinegar, honey, and browned sausage, creating a vibrant, savory base that complements the rich seafood. Finished with a sprinkle of fresh green onions, this dish is perfect for an elevated weeknight dinner or as a show-stopping appetizer. Quick to prepare in just 40 minutes, it’s an ideal fusion of textures and flavors that will impress seafood lovers and comfort food enthusiasts alike.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 24 pieces shucked oysters
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 3 cups cooking oil (for frying)
• 2 tablespoons unsalted butter
• 8 ounces smoked sausage
• 4 cups red cabbage
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons green onions (sliced)

Directions

Step 1

Rinse and pat dry the shucked oysters with a paper towel.

Step 2

In a medium bowl, pour the buttermilk over the oysters and let them soak while you prepare the coating and side dish.

Step 3

In another bowl, mix cornmeal, flour, paprika, garlic powder, 1 teaspoon of salt, and black pepper.

Step 4

To prepare the red cabbage and sausage, heat 1 tablespoon of butter in a large skillet over medium heat.

Step 5

Slice the smoked sausage into bite-sized pieces and cook in the skillet until browned, about 4-5 minutes. Remove and set aside.

Step 6

Add the remaining 1 tablespoon of butter to the skillet. Stir in the red cabbage and cook for 3-4 minutes, or until slightly softened.

Step 7

Add apple cider vinegar, honey, and 0.5 teaspoon of salt to the cabbage. Stir to combine. Return the sausage to the skillet and mix well. Reduce heat to low and let it simmer while you fry the oysters.

Step 8

Heat the cooking oil in a deep skillet or Dutch oven to 350°F (175°C).

Step 9

Remove the oysters from the buttermilk, letting any excess drip off. Coat each oyster thoroughly in the cornmeal mixture and place on a plate.

Step 10

Carefully fry the oysters in batches, making sure not to overcrowd the skillet. Cook each oyster for 2-3 minutes, or until golden brown and crispy.

Step 11

Use a slotted spoon to transfer the fried oysters to a plate lined with paper towels to drain any excess oil.

Step 12

To serve, plate the red cabbage and sausage mixture as a base, then top with 6 fried oysters per serving. Garnish with sliced green onions if desired.

Nutrition Facts

Serving size	(4252.9g)

Amount per serving	% Daily Value*
Calories	9921.4

Total Fat 868.0g	0%
Saturated Fat 153.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1447.6mg	0%
Sodium 8570.8mg	0%
Total Carbohydrate 325.6g	0%
Dietary Fiber 22.3g	0%
Total Sugars 45.1g
Protein 230.1g	0%

Vitamin D 7806.9IU	0%
Calcium 1946.3mg	0%
Iron 182.4mg	0%
Potassium 5832.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.8%

Protein: 9.2%

Carbs: 13.0%