Carolina Kitchen: Buffalo Fried Oysters

P-KITCHEN- BUFFALO FRIED OYSTERS.transfer_frame_10159.png
Carolina Kitchen: Buffalo Fried Oysters

by Corner Kitchen, Chef David van Tassel


  • 2 stalks celery, cut into juliennes
  • 1 pint pickle juice
  • 32 each oysters, shelled and fresh
  • 1 cup buttermilk
  • 2 cups cornstarch
  • 2 cups cornmeal
  • 2 cups ap flour
  • 1.5 cups bleu cheese dressing or ranch
  • 1.5 cups buffalo sauce (Frank’s is great!)
  • 1 head romaine lettuce, julienned
  • S&P to taste


  1. Pour pickle juice over celery and allow to sit overnight.
  2. Next, rinse the oysters to remove the ‘liquor’ from them, and soak in buttermilk.
  3. Whisk together cornstarch, cornmeal, and flour till uniform.
  4. Preheat fryer to 350.
  5. Thoroughly dredge each oyster in flour, and fry, working in batches of 8 each to keep them nice and separated.
  6. They will tell you when they are done, listen for them to quiet (about 45 seconds).
  7. Drain on paper towels and season.


Swoosh the buffalo sauce on the plate. Use this as a barrier and pour the bleu cheese in the crevice. Make a nice pile of the romaine next to the bleu as a bed for the oysters. Nicely stack the celery next to the lettuce, and pile 8 oysters on each plate. Feel free to serve additional hot sauce on the side, or offer ranch instead of bleu cheese.