Oysters: Southwest Fried Oysters
Source of Recipe
Southern Living, February 2005
List of Ingredients
- 2 pints fresh Select* oysters, drained
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 Tbsp paprika
- 1-1/2 tsp garlic powder
- 1-1/2 tsp dried oregano
- 1-1/2 tsp chili powder
- 1-1/2 tsp ground red pepper
- 1-1/2 tsp dried mustard
- 1-1/2 tsp salt
- 1-1/2 tsp ground black pepper
- Vegetable oil
Instructions
- Combine oysters and buttermilk in a large shallow dish or ziptop plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
- Combine flour and next 9 ingredients. Dredge oysters in flour mixture, shaking off excess.
- Pour oil to a depth of 1 inch in a Dutch oven; heat to 370° F. Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels. Serve immediately.
Makes 4 to 6 servings.
...............
FRIED BUFFALO OYSTERS
Prepare Southwest Fried Oysters as directed, omitting the chili powder. Stir together 1/2 cup melted butter, 1/2 cup hot sauce, and 2 tablespoons fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.
Final Comments
* Selects are fairly large shucked oysters -- the perfect size for frying.
|
Â
Â
Â
|