Categories: Seafood

Ingredients

• 1 pint oysters (or more)
• Yellow cornmeal
• Salt to taste
• Oil for frying

Directions

1. TIPS: Drain but DO NOT rinse the oysters. There is a lot of flavor in the natural juices. Fry into a deep sided pan. You MUST have a “basket” to drop the oysters in as they will drop straight to the bottom and stay there. The basket should not rest on the bottom. You will have to raise the basket occassionally and give the basket a little shake to re-arrange the oysters. If you have a fry daddy that has a basket that will be fine so long as basket does not rest on bottom. Only fry as many oysters as it takes to make a single layer in the bottom of the basket…don’t pile on top of each other.

2. Drain oysters slightly…don’t dry off. Dip one at a time into yellow cornmeal, set aside on a cookie sheet or something.

3. While you are doing this heat your oil. When the oil is ready to fry, start dropping oysters one at a time into the basket that is already in the oil getting hot. Start dropping with the oysters that you breaded first. Remember, basket should not be resting on the bottom. Lift basket occasionally to give it a little shake to re-arrange oysters.

4. When the cornmeal is a nice golden brown take basket out, let it drain a little and flip your oysters onto paper towels to drain. Sprinkle with a little salt while they are still hot. Start frying your next batch.

5. Again, cornmeal should be golden but oysters should still be plump and juicy…please don’t fry until your oysters are all dried out.

6. Serve with Red Cocktail sauce, recipe in this book and put a bottle of a Louisiana type hot sauce on the table.

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