By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
102 cal · 30 min
Buttermilk Fried Oysters with Caper Aioli
Recipe GLPR65da1da5cc5ec5
Golden, crispy fried oysters marinated in tangy buttermilk and dredged in a seasoned flour coating, served alongside a silky homemade caper aioli. These succulent shellfish are fried until tender and juicy on the inside with a perfectly crunchy exterior, making them an elegant and indulgent appetizer.
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Ingredients
12 Medium oysters
½ cup Buttermilk
pinch Kosher salt
several dashes Tabasco sauce
½ cup All-purpose flour
¼ cup Cornstarch
pinch Cayenne pepper
to taste Freshly ground black pepper
Extra virgin olive oil for frying
3 cloves Garlic cloves
1 Large egg yolk
½ cup Extra virgin olive oil
1½ teaspoons Capers, finely chopped
⅛ teaspoon Caper juice
1 teaspoon Fresh cilantro, finely chopped
Directions
Shuck the oysters carefully, discarding the shells and preserving the oyster meat. Pat the oysters dry with paper towels.
In a shallow bowl, combine the buttermilk, a pinch of kosher salt, and several dashes of Tabasco sauce. Place the oysters in this mixture and let them marinate for about 10 minutes.
While the oysters marinate, prepare the breading by whisking together the all-purpose flour, cornstarch, a pinch of cayenne pepper, a pinch of kosher salt, and freshly ground black pepper to taste in a medium bowl. Set aside.
Heat extra virgin olive oil in a deep fryer or deep-sided sauté pan to 350°F (175°C).
Remove each oyster from the buttermilk marinade one at a time, allowing excess liquid to drip off. Dredge the oyster completely in the flour mixture, coating all sides evenly.
Carefully place the breaded oysters into the hot oil, working in batches to avoid crowding. Fry for approximately 1 minute per side until golden brown and the breading is crispy. The oysters are cooked when they float and are golden.
Using a slotted spoon, transfer the fried oysters to a plate lined with paper towels to drain and cool slightly.
For the caper aioli: peel the 3 garlic cloves and mash them on a cutting board with a pinch of kosher salt, using the side of a knife to create a smooth paste.
Transfer the garlic paste to a small bowl and season with freshly ground black pepper. Whisk in the egg yolk until the mixture is creamy.
While whisking continuously, begin adding the extra virgin olive oil very slowly—just a few drops at a time—until the mixture begins to thicken and emulsify. Once thickened, you may add the oil in a thin, steady stream while continuing to whisk constantly until the aioli is thick and creamy.
Fold in the finely chopped capers, fresh cilantro, and caper juice. Season the aioli with a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste.
Transfer the caper aioli to a tightly sealed container and refrigerate until ready to serve. The aioli can be made up to 3 days in advance.
Serve the warm fried oysters alongside the chilled caper aioli for dipping.
Comments
Fresh oysters in Charlotte require either a trip to a specialty fishmonger or Whole Foods—they are not reliably stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners—and that special stop adds real cost and time to a weeknight. The 30-minute estimate ignores shucking twelve oysters by hand, which realistically adds another 15–20 minutes unless you buy them already shucked at premium price. The caper aioli is simple and the frying technique straightforward, but this is fundamentally a same-night dish: fried oysters do not reheat well and turn leathery. Cost per serving lands high because oysters themselves are expensive and the yield from three pounds of in-shell oysters is modest. This is a confident, unfussy dish for a cook who has access to quality seafood and time on their hands, not a weeknight staple.
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