Fried Oysters & Onions

Crispy Cast Iron-Fried Goodness with Buttermilk & Heat

This recipe brings the crunch and flavor of the Gulf Coast straight to your cast iron skillet. We’re soaking fresh oysters and red onion rings in a spicy buttermilk bath, dredging them in seasoned flour, and frying them up golden in hot peanut oil. It’s rustic, fast, and perfect right off the skillet — especially with a few dashes of Louisiana hot sauce.

Ingredients

• 1 pint fresh shucked oysters, drained

• 1 large red onion, sliced into ½” rings

• 1½ cups buttermilk

• 2–3 tbsp hot sauce (like Crystal or Louisiana)

• 2 cups all-purpose flour

• Salt and pepper, to taste

• Peanut oil, for frying

• Optional: Louisiana hot sauce, for serving

Instructions

1. Make the Buttermilk Soak

In a medium bowl, mix the buttermilk with hot sauce. Add the oysters and onion rings, making sure everything is coated. Let it soak in the fridge for at least 30 minutes to tenderize and infuse flavor.

2. Prepare the Dredge

In a shallow dish, season the flour with a heavy pinch of salt and heavier one of black pepper. You can also add a little paprika or cayenne for extra punch.

3. Heat the Oil

Place a Lodge Cast Iron Skillet over medium-high heat and add ½”–¾” of peanut oil. Heat until the oil hits 350°F — hot enough to crisp without soaking.

4. Dredge and Fry the Onions First

Remove the onion rings from the buttermilk, dredge in flour, and fry in batches until golden and crispy — about 2–3 minutes per side. Drain on a wire rack or paper towels.

5. Dredge and Fry the Oysters

Next, remove oysters from the buttermilk, dredge in flour, and gently lower into the hot oil. Fry in small batches for 2–3 minutes, turning once, until golden brown and just cooked through.

6. Serve Immediately

Pile the fried oysters and onions onto a platter and serve hot. Optional but highly recommended: hit them with a few shakes of Louisiana hot sauce while they’re still steaming.

Pro Tips

• Use a thermometer to keep the oil temp steady — too cool and things get greasy, too hot and they burn fast.

• A wire rack helps keep the crust crisp while draining.

• Don’t crowd the pan — fry in small batches for even cooking.

Looking to serve a crowd? These are great on top of salads, as a po’boy sandwich filling, or eaten straight off the skillet with a cold beer in hand.

Tag @Ranch.and.Rifle when you give these a go — we want to see that skillet sizzle.