Fried Oysters with Buttermilk Brine + Masa Dredge

A crispy, golden oyster recipe inspired by our Easter trip to New Orleans—where Southern seafood made me feel like I was in Oaxaca every step of the way

We came back from NOLA this Easter full of oysters and ideas. We had them everywhere—at Acamaya with chef Ana, at jazz brunch, at Evivva and at Porgy’s (which was honestly one of our favorites), and even at Cochon, because when in New Orleans, you say yes to oysters every time. So naturally, we brought that energy home and made it our own.

This is our take: oysters brined in buttermilk, garlic, bay leaf, and fish sauce, then dredged in a mix of cornstarch, rice flour, and instant corn flour for the crispiest, lightest bite. Think of it as a fried oyster with a little Oaxacan soul.

Serve them stacked high in a torta–meets–poboy mash-up, topped them on a taco with this month’s Ramp Curtido—or take a cue from the version TJ served this season at Claro, and plate them simply on a tostada (pictured here). And if you’re keeping it simple? Just a dab of mayo and the biggest dash of your favorite hot sauce—Crystal, Tapatío, or whatever’s riding shotgun in your glovebox.

THE RECIPE:

Serves 8