Two things happened this weekend to put the fried oyster idea into my head: Clean Catch received the first freshly shucked oysters of the year and in chatting with my fishmonger, he suggested frying them; and I refreshed my spice rack at Savory Spice Shop.

Usually I will buy fresh oysters at Clean Catch, shuck them myself and serve them on the half shell with mignonette and lemon wedges. I rarely eat anything fried anymore, but I decided to run with this fried oyster idea. I’ve had fried oysters before in an Oyster Po’ Boy and it was quite good. I found a great Emeril recipe for fried oysters and adapted it to my own taste.

I picked the Cherry Creek Seafood Seasoning from Savory Spice Shop to flavor the oysters. This blend highlights dill as its featured flavor; and is a mix of Lemon Peel, Four Corners Peppercorn blend, red bell pepper, dill weed, cracked dill seed, onion and salt. I used it a couple of nights ago on broiled Alaskan Halibut and it was amazing. If you don’t have a Savory Spices near you, I’d suggest a similar spice blend from your local grocery.

Let’s cook!

1 cup buttermilk
1 tablespoon Cherry Creek Seafood Seasoning, plus 1 tablespoon
16 freshly shucked oysters, about 1 pint, drained
1/2 cup masa harina
1/2 cup all-purpose flour
4 cups vegetable oil, for frying

In a bowl, combine the buttermilk with 1 tablespoon of the Cherry Creek seasoning. Add the oysters and marinate for in the refrigerator for at least 30 minutes and up to an hour.

Combine the masa harina and flour with the remaining Cherry Creek seasoning in a shallow dish.

In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.

Dredge the oysters in the flour mixture and shake the pieces to remove any excess; place them on a sheet of wax paper until you’re ready to start cooking. Carefully add the oysters to the hot oil in batches, and cook, turning occasionally, until golden on all sides; approximately 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.

I served them with lemon wedges, fresh ranch dressing, and LeRoy’s Fiery Green Olive hot sauce. Enjoy!