Oysters Fried in Cornmeal
Source of Recipe
From "Craig Claiborne's Southern Cooking" by Craig Claiborne
List of Ingredients
◦� 24 large oysters, shucked, with their liquor
◦� � cup cornmeal, preferably yellow, although white may be used
◦� � teaspoon freshly ground black pepper
◦� ⅛ teaspoon cayenne pepper
◦� ⅛ teaspoon paprika
◦� Salt to taste, if desired
◦� Corn, peanut, or vegetable oil for deep-frying
Recipe
Drain the oysters briefly and discard the liquor.
Combine the cornmeal, black pepper, cayenne pepper, paprika, and salt. Blend well.
Heat the oil to 375� F.
Dredge the oysters in the cornmeal mixture. Drop them, a few at a time, in the hot fat and cook, stirring often, until they are golden brown all over, less than 2 minutes. Do not overcook. Remove and drain.
Let the fat return to the proper temperature before adding successive batches. Serve, if desired, with tartar sauce, mayonnaise, or Southern-style�with ketchup flavored with Worcestershire sauce, a dash of Tabasco, and lemon juice.
Makes 2 servings
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