Recipes 6

Fried Oyster Tacos with Citrus Salsa

5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2 servings


Fried Oysters

  • 1/2 lb oysters drained
  • 1 large egg whisked
  • 1/2 cup buttermilk
  • 1 cup cornmeal
  • 1 tsp salt
  • vegetable oil for frying

Citrus Salsa

  • 1 cup mixed citrus diced
  • 2 fresh jalapenos minced
  • 2 scallions chopped
  • 1/2 cup cilantro chopped
  • 1 lime juiced
  • sea salt and ground pepper to taste



  • Zest the citrus, then remove pith (and membranes if desired).* Dice.
  • Combine all ingredients in a (salsa-sized) bowl. Stir well to combine. If your lime is dry, you may want to squeeze a second one. Set aside.

Fried Oysters

  • Whisk buttermilk and egg together in a shallow bowl.
  • Combine cornmeal, salt, and pepper in a shallow bowl.
  • Heat oil to about 375 degrees.
  • Dip each oyster in egg/buttermilk mixture, and then into the cornmeal. Coat the oyster on all sides. Carefully drop them into the hot oil. Repeat with remaining oysters.
  • As oysters brown, gently turn them. Oysters cook quickly. 1 to 2 minutes per side in hot oil should be about right. Drain the cooked oysters on a few layers of paper towels.
  • On a warmed corn tortilla, place a small amount of shredded cabbage. Top with 1-3 oysters (depending on size). An overstuffed taco will tear apart.
  • Add a spoonful of citrus salsa and the remaining garnishes as desired.
5 from 1 vote (1 rating without comment)

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