10/24/2026
Hi ya'll! Here is the recipe I promised for the CORNMEAL CRUSTED BAKED OYSTERS. We really liked them and hope you do too! They are baked instead of fried and we made a siracha mayo sauce for dipping, but you could use tarter sauce or whatever you like! Enjoy!
• Prep time: 15 minutes
• Marinade time: 15 minutes
• Cook time: 10–12 minutes
• Servings: 2 to 3 (about 1 pint of oysters)
Ingredients
• 1 pint fresh shucked oysters, drained (reserve 1–2 tablespoons of oyster liquor)
• ½ cup buttermilk
• 1 to 2 tablespoons hot sauce (such as Louisiana-style)
• ¾ cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tablespoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• Cooking spray (neutral oil like canola or vegetable oil)
Fresh lemon and hot sauce for garnish
Step-by-Step Instructions
1. Preheat the oven: Place a large metal baking sheet in the oven and preheat to 425°F (218°C) so the pan gets hot enough to sear the bottom of the crust.
2. Soak the oysters: In a medium bowl, whisk together the buttermilk and hot sauce. Add the drained oysters and let them soak for 15 minutes to tenderize and take on the flavor.
3. Mix the breading: In a shallow dish or pie plate, combine the yellow cornmeal, all-purpose flour, Old Bay seasoning, garlic powder, black pepper, and kosher salt. Stir well.
4. Dredge the oysters: Working with a few oysters at a time, lift them from the buttermilk mixture, let the excess drip off briefly, and place them into the cornmeal-flour blend. Press the coating gently onto each oyster so it sticks completely.
5. Prepare the hot sheet: Carefully remove the preheated baking sheet from the oven. Generously coat the hot pan with cooking spray.
6. Arrange the oysters: Place the breaded oysters in a single layer on the hot baking sheet. You should hear them sizzle upon contact. Lightly spray the tops of the oysters with more cooking spray to help them crisp up.
7. Bake: Bake on the upper rack at 425°F (218°C) for 5 to 6 minutes, then carefully flip each oyster using a thin spatula.
8. Finish and crisp: Bake for another 4 to 5 minutes, or until the crust is golden brown and crisp.
9. Serve: Remove from the oven and serve immediately with lemon wedges and extra hot sauce.
Siracha Dipping Sauce
• Yield: About ¾ cup
Ingredients
• ½ cup mayonnaise
• 2 tablespoons Sriracha (adjust to taste)
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced or grated
• ½ teaspoon honey or maple syrup (balances the heat)
• A pinch of kosher salt
Instructions
1. Combine ingredients: In a small bowl, whisk together the mayonnaise, Sriracha, lemon juice, minced garlic, honey, and a pinch of salt.
2. Taste and adjust: Taste the sauce. For more heat, add another splash of Sriracha. For a brighter pop, add a little more lemon juice.
3. Chill: Cover and refrigerate until you are ready to serve. Letting it sit for 10–15 minutes while your oysters bake helps the garlic and chili flavors meld together.
