Southern Fried Oysters—GFPDP for Oscars

There are only two occasions that I will cook fried oysters for Mr. GFE—Valentine’s Day and his birthday. Because those two occasions are a week apart, I “meet in the middle” (or thereabouts) and only actually have to cook them once a year. Ha ha. I love that. Can you tell that I’m not a fan of oysters? And, to be clear, I don’t have to fry up any oysters at all for him, but I do … as an act of love, pure love.

Fried oysters are often a winter favorite of “good ole country boys” (and “girls,” but my unscientific research shows that there are far fewer girls who go for oysters … at least around here). I suspect “Bad” Blake, the character played by Jeff Bridges in Crazy Heart (and who might be called Southern fried himself), has eaten his share of Southern fried oysters. Heck, I’m sure he’s also eaten them raw and roasted, too—either with a cold beer or chased by a shot of whiskey. Bad Blake seems like the kind of fellow who might even have made some light-hearted comments about oysters’ aphrodisiac effects at the time. Just sayin’. If you are not up on the Oscar details, Crazy Heart is up for Best Picture and Bridges is nominated for Best Actor. (Maggie Gyllenhaal, who plays Bad Blake’s love interest, is nominated for Best Supporting Actress and the movie also has a nomination for Original Song.) I have not seen this movie yet, but hope to see it before the Oscars.

In all likelihood, this recipe will probably be the only gfe recipe that I will share, but never actually taste myself. That’s okay though. “Bad” Mr. GFE has declared these the best oysters ever. He says they are light and delicious. (He has long complained about fried oysters that are heavily battered and then fried in equally heavy oil.) Anyway, you can trust his opinion. He hasn’t steered you wrong yet, has he? Incidentally, he’s a little upset that no gfe readers have given the Cinnamon-Sugar-Crusted Almond Popovers a try yet. He asks me daily (no kidding) if anyone has made them. He wants me to remind you that those popovers were his recipe-of-the-month pick, after all. He says these oysters are a very close second. Hmmm, maybe I should make them one more time in March, so they could be his recipe of the month then.

Now to the critical, but easy details … remember the cornmeal breading recipe that I used for my chicken tenders  recently? Well, for fried oysters, you use the same recipe, except this time you do an egg/milk wash thing first. That wasn’t necessary for the chicken tenders, but for oysters, the egg/milk wash enhances the texture and flavor while helping the breading adhere properly.

Gluten-Free Southern-Fried Oysters
  • 1 cup cornmeal (I use certified gluten-free cornmeal)
  • 1 cup gluten-free all-purpose flour mix*
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 tbsp milk (dairy or non-dairy)
  • 1 pint raw, shucked oysters
  • cooking oil (your preference; I used grapeseed oil, about ½ inch or so deep in pan)
  1. Mix cornmeal, gluten-free flour mix, baking powder, and salt. Leave mix in bowl for the oyster dredging method or pour into a paper/Ziploc bag if you prefer a shake method for breading.
  2. Beat eggs and mix with milk in small bowl.
  3. Dip oysters, one at a time, in egg/milk mixture.
  4. Dredge oysters (again, one at a time) through cornmeal mix until thoroughly coated. (Or, add one at a time to bag and shake until adequately coated.)
  5. Place breaded oysters on a plate until you are ready to fry them.
  6. Fry oysters in skillet in oil at medium-high temperature (about 375 degrees if you are using an electric skillet). Cook until golden brown on each side. At this high temperature, you won’t have to fry very long. Drain on paper towels. Enjoy!
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Adapted from Southern Living

If you are frying a lot of oysters at once, you will need more oil, of course ... maybe adding enough to be an inch or more deep in the skillet. As you can see, I just made my “cheat” cole slaw (cole slaw veggies mixed with poppyseed dressing) to go along with Mr. GFE’s oysters. He was quite pleased with that combination.

By the way, don’t feel too badly for Mr. GFE and his lack of oysters. This is one of those recipes that he can eat at others’ homes or when we eat out. No, those oysters aren’t all as good as mine, but he still enjoys them occasionally. We do have a local restaurant we frequent, TruLuv’s, that does fried oysters really well. (They even have a special on Thursday evenings, 5 oysters for $5. Mr. GFE says their oysters are excellent and that the price is quite a bargain.) If you or your loved ones enjoy fried oysters, pick up a pint or a quart and fry some up. Note that a pint can go a long way unless you are cooking for a crowd. Of course, if end up buying a larger container than you need, you could use some of them to make another meal of oyster stew if you like. That’s another recipe that’s almost always naturally gluten free … just steer clear of the traditional oyster crackers.

Don’t forget to check out all the other GFPDP posts and recipes. I hope we’re getting you ready for the Oscars properly! Here’s the parade of stars below … GFPDP stars, that is!

Monday~Moi—Veronica’s Pumpkin Soup in a nod to Julie and Julia

Tuesday~Sea of Book of Yum with Avatar-inspired appetizers—Millet Polenta Croquettes and two types of fried chips (Plantain and Lotus Root)

Wednesday~Karen at Cook4Seasons who is making some Kale Chips for her viewing party, Diane of The W.H.O.L.E. Gang inspired by Julie and JuliaGluten-Free and Dairy-Free Whipped Cream, and me with these Southern Fried Oysters

Thursday~Alison at Sure Foods Living with Simple Salmon Spread for Oscar party fare

Friday~Ellen at I Am Gluten Free with a celebratory appetizer, Roasted Potatoes with Smoky Aioli Dip

Remember that submissions to Go Ahead Honey, It’s Gluten Free! for your favorite Tropical Vacation Meal are due Saturday, February 27, to Bean at Without Adornment. Read more here.

Last, be sure to check out the Out and About page for an update to the Maple-Nut Sundae posta giveaway has been added!

Not just gf, but gfe

This post is linked to Gluten-Free Progressive Oscar Dinner Party. 

Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.


32 Responses to “Southern Fried Oysters—GFPDP for Oscars”

  1. Iris on February 24th, 2010 6:13 pm

    What a fun idea! I love watching The Oscars. Although this year, I missed most of the movies. :(I still really want to see Avatar.

    • Shirley on February 25th, 2010 9:10 am

      Hi dear Iris–Yes, Diane is so clever, isn’t she? Glad to be part of her “tribe.” :-) Hey, you’ve still got time to catch a few movies … maybe have a moviethon day or weekend. I’ve always enjoyed those … of course, they were free ones I attended back in the day. ;-) Avatar is amazing … totally. I was completely and happily surprised!


  2. Diane-The W.H.O.L.E. Gang on February 25th, 2010 9:47 am

    Those look so good. I’m not a huge fan of oysters and the only way I eat them is fried. Yours look so much better than mine. I’m going to give your recipe a try. I just need to figure out a different flour mix. I’m just the opposite, no rice. Let me ask, why do you use a mix of different flours instead of just say sorghum? I learn so much from you!

    Now you have me interested in seeing this movie too.

    • Shirley on February 25th, 2010 9:20 pm

      Diane–I know … NO rice for you. I’m sure you have a “go-to” all purpose flour or flour mix … maybe sorghum? a bean flour? I think even soy flour would work fine. Buckwheat would probably be good, too. Just a matter of personal tastes once you dismiss the rice flour. My rice flour/cornstarch mix works better than either by themselves, and most gf bakers use a mix to get the best results … some body, some lightness, some flavor, some binding, etc. Amy just did a three-part series on flours that I’m sure you’d find helpful. :-)

      You’re so sweet with your kind words! Like I told one of your readers who commented here, we have a mutual admiration club going. ;-)

      Jeff Bridges is supposed to have the inside track for Best Actor, but you know how that goes … it usually means someone else will win. LOL


  3. Kay Guest on February 25th, 2010 10:58 am

    Hey Shirley! I am glad for your post today… not for the oyster recipe though, like you I don’t care for them… but for reminding us of the Cinnamon Sugar Almond Popovers which I somehow missed! Please tell your hubby that I will make them and let you know the verdict (already can tell they will be good though!). Let’s see, I would love to see that CRAZY HEART movie, but will probably not see it until it’s on DVD. I did see AVATAR, which my 20 year old son loves (he’s seen it about 5 or 6 times). Great idea for the Oscar Dinner Party! I think it would be fun to do something related to one of the best movies of the year, UP , did you see it? Not only is it nominated for best animated film but it is also nominated for best picture! I wish it would win…the first part of that film is like a little silent movie that Charlie Chaplin would have loved. Sorry my comment is so long… So long! Kay :-)

    • Shirley on February 25th, 2010 9:50 pm

      Hi Kay–I won’t tell hubby about the popovers until you have reported back. Might have to make these this weekend. Son is home and he loves them, too. Easy way to make my guys happy. ;-)

      No, I haven’t seen Up. I don’t tend to watch animated films any more, but Son just said it was cute. Thanks for keeping me on track … I’m not used to so many Best Pic nominees.

      Never apologize for long comments … I love someone who is more wordy than I. ;-)


  4. Kim on February 25th, 2010 11:19 am

    I have never been a fan of oysters, but perhaps that is b/c my Dad made me try them raw a few years back. Ick! Prepared this way, I would have a much better shot at liking them.


    • Shirley on February 25th, 2010 10:19 pm

      Hey Kim–Oh, goodness (or lack thereof) … just thinking about eating a raw oyster freaks me out a bit. This breading is really good, so you might be right. I did eat a little crumb of breading last night even though it was oyster infused. That might be my complete fried oyster experience for life though. If you give this recipe a try, let us know what you think. ;-)


  5. Alta on February 25th, 2010 2:36 pm

    These look pretty tasty! I don’t go out of my way to eat oysters, but I’d definitely give these a try. This batter recipe might also be good on crawfish tails…yum!

    • Shirley on February 25th, 2010 10:26 pm

      Hi Alta–You are another female that I’m adding to my unscientific research. ;-) If you go over to the fried oyster side though, please let us know! LOL The only way I’ve eaten crawfish tails (we call them crawdads) is steamed with some Old Bay and then dipped in melted butter. Son actually gets them out of the river that flows by our mtn property. They make fine camping appetizers! But, I’d like to try them breaded, too. Now, I’ll be on the look out for crawfish tails AND raw, but sliced squid ready to bread. :-)


  6. Pam on February 25th, 2010 4:49 pm

    I don’t like oysters, but your’s sure look good!


    • Shirley on February 25th, 2010 10:31 pm

      Hi Pam–See … you’re another female who doesn’t like oysters! I admire their presentation, too. :-)



  7. sea on February 25th, 2010 6:44 pm

    Oh yum! I love oysters when I’m eating pescatarian style. Raw, cooked, fried, you name it! The gluten-free fish house in Portland has some killer ones your DH would enjoy… mmmm… This recipe looks lovely and wish I could have some.


    • Shirley on February 25th, 2010 10:36 pm

      Hey there, Sea–You’re defying the odds here being a female oyster lover. ;-) If we ever make it to Portland, we’ll definitely stop at the fish house. Woohoo on it being gluten-free! I guess once Sea Baby is no longer nursing, you might be able to enjoy oysters again … at least when out and about. :-)


  8. Kay Guest on February 25th, 2010 9:36 pm

    Hey! I just made those wonderful cinnamon sugar crusted almond popovers! WOW! They are out of this world! Please thank your husband for reminding us how great that are and urging us to try them. I don’t own a blender, but I just mixed it up by hand. I only had a few whole almonds, so I just sliced them the best that I could. Also, I baked half of the batter in a small muffin tin, so they came out like little wonderful treats you would serve to company! Also, since my husband likes savory along with sweet, I put half of the batter in a cake tin and just before it finished cooking, I grated some white cheddar cheese and put on the top for it to melt, along with a spinkle of salt on top. Also, since you inspire me so, I made my husband peanut butter cookies. I have made the same one you make..have done for years..except we were out of chocolate chips, so I just chopped up 3 Reese’s cups and put those in…they’re great! So, thank you for sharing that wonderful popover recipe… I SO agree with your husband… I PROMISE to pay attention to his favorites FROM NOW ON. ((Hand on heart). Cheers! Kay Guest

    • Shirley on February 25th, 2010 10:08 pm

      Woohoo, Kay! Love the great report. Just read it to Mr. GFE and he was happy. Your promise made him grin. ;-) He wants you to be sure to put some honey butter on the sweet ones next time. It does make a huge difference. :-) I like your other versions, too!

      Now, peanut butter cookies with chopped up Reese’s cups … that would make a peanut butter lover happy for sure! To be honest, I usually don’t add the chocolate chips any more. I like the old-fashioned peanut butter cookie effect most often. BUT, I sure wouldn’t turn down your version!



      • Kay Guest on February 25th, 2010 10:45 pm

        Honey butter sounds great! Now, tell me, how do you make it? Obviously, honey & butter mixed together, but how much of each? Please let me know! In case you are wondering, I own two regular size muffin tins which my husband likes to use for his gluten free baking. I try to bake for him but I hesitate to use “his” muffin tins because I have been known to have disasters which stick like crazy and mess up his tins!!So, I thought, I will use this very small muffin tin (which I have hardly ever used) and then use one of my cake pans (or cake tins, as my English husband calls them) and make that larger one a more savory treat. Just thought I would tell you this so you would know why I didn’t use my regular muffin tins like your recipe calls for. Now, about that recipe… those popovers are sitting on top of my stove waiting for my husband to come home from work…they would also look perfectly at home sitting behind glass at a bakery. Honestly, that’s how good they look. By the way, if I can make them, then you really need to let folks know that even really BAD cooks can make this very easy but quite gourmet treat. Thanks! Kay

        • Shirley on February 25th, 2010 10:54 pm

          Kay–You can’t go wrong with honey butter as far as proportions. I usually melt a little butter and then stir in some honey until I get the consistency I want. You probably won’t need more than a tablespoon or two of each to make some topping for these popovers. Hope you and hubby love them!

          Good idea on not messing up hubby’s tins. I like the term, “tins.” British terms always sound more interesting. ;-)

          I think you are selling youself short, dear, but your point is well taken about this easy recipe producing stunning popovers. :-)


  9. Lisa on February 26th, 2010 1:29 pm

    Ok, tell your hubby that I am so Not trying the oysters, however the popovers (btw I’m a huge popover fan) I will try, and soon, maybe this afternoon, maybe right now for lunch…I’m starving! I’ll report back! :)

    • Shirley on February 27th, 2010 12:03 am

      Hey Lisa!–He absolutely won’t mind you skipping the oysters if you make the popovers. ;-) He’s obsessed with the popovers! I admit that they are awfully good though. :-) Can’t wait to hear your report …


  10. Ellen Allard on February 26th, 2010 5:08 pm

    Shirley – I’m not big on oysters either, but those look pretty darn appetizing. And the coleslaw looks lovely too. Hmmmm, I bet you could use the same batter for chicken or tofu.

    You are one swell valentine, willing to make this dish for your honey even though you’re not eating it. That’s what I call true love!

    best, Ellen

    • Shirley on February 27th, 2010 12:07 am

      Hi Ellen–Thanks! No problem on not eating the oysters. I’ve used the batter for chicken tenders without the egg wash. I bet it would work with tofu.

      Thanks for acknowledging my sacrifice. LOL Mr. GFE does appreciate it though. ;-)


  11. Joie de vivre on February 26th, 2010 11:08 pm

    You don’t like oysters! I can see how some people would have a problem with them. They are like a big glop of goo going down your throat, but oh, what a good glop of goo they are. So glad to find you today on Twitter!

    • Shirley on February 27th, 2010 10:07 am

      Hi Joie–Welcome to gfe! Thanks so much for connecting here and on Twitter. :-) I don’t think you changed anyone’s opinion on oysters by your decription of them though. ;-) LOL I think oysters are usually a love ‘em or hate ‘em kind of food. Since you’re in the “love camp,” you’ll enjoy this recipe!

      Speaking of love, I love your user name and blog namejoie de vivre is definitely the approach to take to life!


  12. glutenfreeforgood on February 27th, 2010 4:18 pm

    The Oscars? Already?

    I’m sooo behind. I haven’t seen any recent movies other than Julie & Julia. Plus, I’m not an oyster girl, having eaten only one in my life and that took several swallows to get down. But if I ever attempt oysters again, I’ll go for this recipe you have here. It looks really good. The raw ones absolutely gross me out. (Don’t you think they resemble rhinoceros boogers?)

    Okay, Shirley, you’ve got me wondering. I’ll be over for Oscar dinner! I’ll bring the wine.


    • Shirley on March 1st, 2010 8:39 pm

      Hi Melissa–Gosh, I missed a few comments. Thank goodness I’m replying soon enough to still accept your offer to bring the wine! :-) If you got an oyster down (even in several swallows), you’re a brave woman in my book. That’s right up there with back country survival hiking/camping to me. Okay, maybe not quite … but rhinoceros boogers indeed. Exellent description of them! Okay, that’s one seafood I don’t like, but there are many more varieties I just love. And, speaking of that, I’m off to do some more recipe testing with calamari! (Thank goodness they fry quickly as Mr. GFE and I have been rearranging furniture this evening.)


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