Soy-Free Crispy Fried Oysters

Discover the irresistible crunch of these Soy-Free Crispy Fried Oysters, a delightful twist on a seafood classic that’s perfect for those with soy allergies. This recipe features plump, fresh shucked oysters coated in a perfectly seasoned blend of flour and cornmeal, infused with garlic powder, paprika, and a touch of cayenne for a subtle kick. Instead of traditional buttermilk, a quick and easy milk-and-lemon juice substitute ensures a tender interior without soy-based ingredients. Each oyster is fried to golden perfection in canola oil, delivering an ultra-crispy, flavorful crust. Ready in just 30 minutes, these crispy oysters make a show-stopping appetizer or indulgent main course. Serve them piping hot with a squeeze of lemon or your favorite dipping sauce for a truly unforgettable seafood experience!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Fresh shucked oysters
• 1 cup Whole milk
• 1 tablespoon Lemon juice
• 1 cup All-purpose flour
• 1 cup Cornmeal
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Canola oil (or other vegetable oil)

Directions

Step 1

Begin by preparing the buttermilk substitute: in a small bowl, combine the whole milk with the lemon juice. Stir well and let sit for about 5 minutes until it thickens slightly.

Step 2

In a shallow dish, combine the all-purpose flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.

Step 3

Carefully drain the shucked oysters and pat them dry with paper towels to remove excess moisture.

Step 4

Dip each oyster into the prepared buttermilk substitute, ensuring it is well-coated.

Step 5

Transfer the oyster to the flour-cornmeal mixture and dredge it thoroughly. Make sure each oyster is evenly coated with the dry mixture for maximum crispiness.

Step 6

In a deep frying pan or heavy-bottomed pot, heat the canola oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure correct temperature; this is key for a crispy result.

Step 7

Fry the oysters in batches, careful not to overcrowd the pan. Cook each batch for about 2-3 minutes or until the oysters are golden brown and crispy.

Step 8

Remove the fried oysters from the oil using a slotted spoon, and transfer them to a plate lined with paper towels to drain any excess oil.

Step 9

Serve immediately while hot, with your choice of dipping sauce or a squeeze of fresh lemon.

Nutrition Facts

Serving size	(2267.1g)

Amount per serving	% Daily Value*
Calories	6371.3

Total Fat 522.0g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 629.3mg	0%
Sodium 3553.4mg	0%
Total Carbohydrate 318.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 14.0g
Protein 120.9g	0%

Vitamin D 3947.4IU	0%
Calcium 1058.3mg	0%
Iron 92.4mg	0%
Potassium 2708.0mg	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: 72.8%

Protein: 7.5%

Carbs: 19.7%