Categories: oysters, seafood, starters

Ingredients

• 4 large eggs, beaten
• 1 teaspoon salt (optional)
• 1/2 teaspoon freshly ground black
• pepper
• 2 tablespoons peanut oil
• 2 cups white cornmeal, seasoned
• with 1/2 teaspoon each salt (optional)
• and freshly ground black pepper
• 1 quart shucked oysters, drained
• 1/3 cup vegetable shortening
• 2 tablespoons bacon fat (optional)

Directions

1. In small bowl, mix beaten eggs, salt (if desired), pepper and 2 tablespoons oil. Spread seasoned cornmeal on sheet of waxed paper. Using fork, dip each oyster first in egg followed by cornmeal, coating lightly. Set coated oysters on platter, letting stand for 5 or 6 minutes before cooking. In wide skillet, heat oil over high heat until nearly smoking. Add oysters; fry until golden, about 3 or 4 seconds on each side. Drain well on clean towel; keep hot in oven until ready to serve.

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