Crispy Oysters with Green Dressing

Everything - Shutterstock

No need to ditch your oyster habit now that the weather has cooled (months with R are traditional prime time oyster season, after all) but maybe something a little warmer is in order. Chef Doug Ramler of the Cape Sea Grille recommends giving them a quick shuck, dredge and fry for a seafood fest right in the comfort of your very own kitchen. The recipe below is a nice snack for the family, or double it up and call some friends.


Servings: 4


for the coating:
  • 3/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried ground rosemary
  • Pinch of cayenne pepper
  • Salt and pepper
for the oysters:
  • 20 local oysters, shucked
  • Buttermilk
  • Canola oil for frying
  • Whole lemon
  • Flat-leaf parsley, chopped
  • Salt and pepper
for the dressing:
  • 2 ripe Hass avocados, pureed
  • 1/2 cup nonfat, plain yogurt, drained through cheesecloth
  • 2 tbsp fresh lime juice
  • Dash of Tabasco sauce, to taste
  • Salt and pepper to taste
for the garnish:
  • 1 ripe avocado, peeled and sliced just before serving
  • Jarred banana peppers, sliced into rings, optional
  • Lemon vinaigrette, optional


  1. Mix together coating ingredients and set aside. Mix together dressing ingredients and set aside, refrigerated. Soak the shucked oysters in buttermilk.
  2. Just before serving, heat enough oil to submerge oysters to 350 degrees in a deep pan that can hold all oysters (or fry in batches). When oil is hot, dredge oysters in coating and shake to remove excess.
  3. Fry the oysters just until they float, turning once. Remove with slotted spoon and drain on paper towels. Sprinkle with salt, pepper, squeeze of lemon, and chopped parsley. Keep warm.
  4. To serve: Mound five oysters on each serving plate. Drizzle a few tablespoons of dressing around them and garnish with three slices of avocado and the optional banana pepper rings. If desired, drizzle the avocado with a little lemon vinaigrette.

You may also be interested in