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
- Combine all of the dry ingredients together.
- Take the shucked oysters, dredge in buttermilk, and coat in dry ingredients.
- Fry in 350-degree oil for one and a half to two minutes.
See step-by-step photos of this recipe preparation at B-Metro.com.
In the restaurant, the fried oysters are served with homemade sriracha aioli and a jalapeno relish.
About George Reis
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.