Crispy Fried Oysters Recipe (Easy & Delicious!)

Be sure to cook. Welcome back everybody to Be Sure to Cook. Today's episode, we're making fried oysters. So stay tuned and let's do this. Okay, today we're going to be using fresh oysters. These are raw oysters that you can get in your local grocery store. I've just got a small jar. I'm going to show you how to prepare these fried. So let's open this. Let's clean these up and let's get started. Okay, in a bowl, I'm going to add one egg and I'm going to add a little seasoning to this egg. I'm going to add in a little cracked black pepper. I'm going to put in a little bit of this Cajun season that I have and just a little sea salt, maybe a pinch of sea salt. Then I'm going to beat this egg up. I like flavor. A lot of people probably don't want to put anything in here but a little salt, maybe a little pepper. But I want something different. I'm going to beat this egg up. Then I'm going to add about 1 third cup of buttermilk. Let's add that buttermilk in there. That makes it real thick. The buttermilk is thick, but the egg, I'm just hoping, will bind all my stuff. Then I'm going to add in about 1 third of a cup of regular milk. Let's pack. Ignore that 1 third. It's actually about 2 tablespoons of regular milk. 1 third is way too much. Just 2 tablespoons of regular milk. Let's thin this out just a little and the buttermilk is kind of thick. Then I'm going to drop my oysters in here and I'm going to let them soak. Okay, I'm dropping the oysters. Like I said, I was only doing a lot of little oysters and I'm going to let them soak for about 20 to 30 minutes inside here, cover it up, put it in the refrigerator and we'll be coming back to make these bed, fry these bed boys, but let's make our batter. Okay, in my food processor, I added about 10 saltine crackers and about 9 or 10 club crackers and I'm going to blend these up. Okay, then I'm going to add these because they're nice and blended into my bowl. Then I'm going to evenly mix this up. I'm going to add some parsley. I'm out of parsley, guys. So parsley makes it really great color. So I'm going to taste my crackers. Great. But you know what? I'm going to add some salt into mine because I want to taste a little salt. Before I add some salt, 1 fourth teaspoon of salt. I'm just going to mix it up because I need some salt. Then I'm going to add some black pepper to this also. 1 fourth teaspoon of black pepper and then 1 third cup of seasoned panko crumbs. 1 fourth teaspoon of black pepper mixed in there. I got 1 fourth teaspoon of salt. I've already put in there. 1 third cup of panko seasoned bread crumbs. I'm just going to mix in there. And this is my my crunch crunch. Okay, so you can taste it to see if it's not too salty or not enough pepper or whatever. And then this is my crunch crunch. So let's fry these up. Okay, how do you test your oil? Just get a little crumb of your breading. Take it to your oil. Drop it in. If it starts to cook a bubble, then you know it's done. It's ready to go. Okay, so what I'm going to do, usually some people take this and take the I'm draining this off. I'm holding this up and I'm draining off and I'm sticking in my bread crumbs. So what I do, I use a dry hand on one so I have to wipe off. So what usually what people usually do is they'll take flour, which guys I totally forgot to do that. I was just dumping this in here, but they take flour and they just put it in flour first, roll them around after you rinse them, wash them, kind of roll around in flour, then drop them in here, add batter, mix, and then fry those, which I totally didn't do that. So since I didn't do that, what I am going to do is I'm gonna try to coat these very good because it's wet. As good as I can to coat these. And if you wanted to, you can double dip those, but you don't want too much crunch. I don't want too much crunch. I still see some wetness here. So I'm just gonna take it, flip it, and then I'm just gonna take this, throw this into the oil, turn this down. Okay, so that one's cooking. Like I said, I only made a little of these. I've only got, you know, got a little, I bought a little. I should have bought the large ones, but I just wanted to show you all guys how this is gonna turn out, and how wonderful this is gonna be once it's all coated in batter. I'm gonna dry my hands because I'm going to... I got this little one here, and wow! They didn't really put a lot in there. So next time I know, when I go to the store, you know, get a pretty big one because these little ones don't hold a lot in there, but just by me showing you how to do this, that's okay. So, I'm just letting you know when you go to the store here, just make sure you get a pretty big large one. Okay? Okay, it's kind of wetting up my palms here. Okay guys, these are the oysters that I have prepared and I cooked. And I got a little cocktail sauce here, a little lemon on here if you like. You don't have to put that lemon on there if you don't want to or squeeze it on your oysters. Dip these babies in sauce and get to chewing. These are delicious. It's just a small little thing of oysters that I prepared. They're not that big. It was in a little bitty jar. This is what I got. This is what I worked with and we made this together. Me and you. We did this. And we can do other wonderful dishes. Next time, we'll make another great dish for you and me. So come back and enjoy. I love you all guys. Please share, like, and subscribe to our YouTube channel. Hey, see you next time! Bye!