Source of Recipe
My own, with some internet advice
I came up with this recipe after doing a lot of research online. The coating is really perfect – thin and crisp. It works better to use 2 pans to fry the oysters – you want to cook them at a fairly high temp and after a couple of batches, the cornmeal that is left in the oil tends to burn and adversely affect the flavor.
List of Ingredients
2 c. cornmeal
1 t. sugar
1 t. salt
1 t. pepper
1 t. Old Bay
2 pints oysters, drained
Peanut oil for cooking
Place the oysters in buttermilk.
Mix together the first 5 ingredients. Drain the oysters. Dredge in the cornmeal mixture and then get off as much of the excess dredge as you can. Heat oil to 370F. Fry oysters, a few at a time, until browned and crisp. This should only take a couple of minutes.
Serve with cocktail sauce or remoulade.