Email to Cat      

Crispy Fried Oysters, Rick's

Source of Recipe


From "A Love Affair with Southern Cooking"



List of Ingredients



• Vegetable oil for deep-fat frying
  
• 1-1/2 cups unsifted bread flour or unbleached all-purpose flour
  
• 1/2 cup unsifted yellow cornmeal
  
• 1/2 tsp salt, or to taste
  
• 1/4 tsp black pepper, or to taste
  
• 1/8 tsp cayenne pepper, or to taste
  
• 24 medium oysters, shucked and drained well
  






Instructions



1. Pour the oil into a large, deep skillet to a depth of 1/2 inch and set over moderate heat. Meanwhile, combine the flour, cornmeal, salt, black pepper, and cayenne in a large pie pan. Taste and adjust the seasonings as needed; the mixture should be piquant.
   
   
2. As the oil in the skillet approaches 360°F on a deep-fat thermometer, dredge the oysters in the flour mixture and let stand until the oil reaches 375°F.
   
   
3. Fry the oysters in three or four batches, allowing about 1 minute per side for them to crisp and brown; transfer to paper toweling to drain. Serve hot and resist the temptation to put out tartar sauce. Rick's oysters don't need it. No cocktail sauce, either.
   
   Makes 4 servings.