Cornmeal Fried Oysters Recipe - Cooking Index
Cornmeal Fried Oysters Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Yellow cornmeal |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 4 | Eggs - lightly beaten | |
| 24 | Extra-large Bluepoint oysters - shucked | |
| 4 cups | 948ml | Vegetable oil - for frying |
| 2 | Lemons - each cut | |
| Into 4 to 6 wedges for garnish |
Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9650) - from the TV FOOD - NETWORK
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