Cornmeal-Crusted Fried Alabama Oysters

cornmeal-crusted fried Alabama oysters
Cornmeal-Crusted Fried Oysters with homemade sriracha aioli and a jalapeno relish

Your Oyster Recipe of the Day: Cornmeal-Crusted Fried Alabama Oysters. Tonight, folks in Birmingham celebrate Alabama Oyster Happy Hour at 5 Point Public House Oyster Bar. As much as I’m looking forward to ice cold Point Aux Pins and Isle Dauphines on the half shell, I can’t walk through those doors without ordering chef George Reis’ fried oysters.

Cornmeal-Crusted Fried Oysters (1 serving)


  • 8 Alabama Murder Point shucked oysters (in their own liquor)
  • 1½ cups buttermilk
  • 1 cup corn flour
  • ⅛ teaspoon cayenne
  • ¼ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme


  1. Combine all of the dry ingredients together.
  2. Take the shucked oysters, dredge in buttermilk, and coat in dry ingredients.
  3. Fry in 350-degree oil for one and a half to two minutes.

See step-by-step photos of this recipe preparation at

In the restaurant, the fried oysters are served with homemade sriracha aioli and a jalapeno relish.

About George Reis

Chef George Reis
Chef George Reis (Photo courtesy of Martie Duncan)

Chef George Reis owns Birmingham’s 5 Point Public House Oyster Bar and Ocean restaurant. Reis won the first Alabama Seafood Cook-Off and represented the state in the national 2015 Great American Seafood Cook-Off. Ocean is one of Birmingham’s most recognized restaurants, winning multiple awards including Best Chef and Best Restaurant, not to mention a regular winner of the Award of Excellence from Wine Spectator and Winner of the AAA Four Diamond award.

Don’t miss George’s other oyster recipes: Oyster Stew with Biscuits, Oyster Cakes with Lemon Turmeric Aioli, and Grilled Oysters with Smoked Sausage Slaw.

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Cornmeal Crusted Fried Oysters
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