Classic Fried Shrimp and Oysters
 
 
Serves: 4-6 servings
Ingredients
  • Vegetable oil, for frying
  • 2 cups whole buttermilk
  • 1 large egg
  • Cornmeal Dredge
  • 24 jumbo fresh shrimp, peeled and deveined (tails left on)
  • 24 fresh oysters, shucked
  • Kosher salt and ground black pepper, to taste
  • Lemon wedges, to serve
Instructions
  1. Fill a large cast-iron Dutch oven or fish fry pan halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°. Spray 2 large wire racks with cooking spray.
  2. In a shallow dish, whisk together buttermilk and egg. In another shallow dish, place Cornmeal Dredge. Dip shrimp in buttermilk mixture, letting excess drip off. Place in Cornmeal Dredge, turning to coat, and pressing gently to adhere. Shake off excess coating. Place on one prepared rack. Repeat procedure with oysters. Place rack with oysters in refrigerator until ready to cook.
  3. Working in batches, fry shrimp, turning occasionally, until golden brown, 2 to 3 minutes. Let drain on paper towels. Repeat procedure with oysters. Sprinkle with salt and pepper. Serve with lemon wedges.
Recipe by Southern Cast Iron at https://southerncastiron.com/classic-fried-shrimp-oysters-dill-garlic-sweet-potato-fries/