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Course : Appetizer, Entree
Type of Prep : Deep Fry
Cuisine : Southern, U.S. Regional
 
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Fried Oysters

From Diana Rattray,
Your Guide to Southern Food.
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Fried oysters, breaded with a mixture of cornmeal and flour and seasonings.

INGREDIENTS:

  • 24 to 36 oysters, raw
  • 2 eggs, beaten
  • 2 cups cornmeal
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons flour

PREPARATION:

Drain oysters. In a bowl, beat eggs; add drained oysters and let stand for 10 minutes. Mix cornmeal, sugar, salt, pepper and flour. Dip oysters in cornmeal mixture and fry in batches in deep hot oil or shortening -- at about 370° -- until golden brown. Drain on paper towels. Serves 4 to 6.

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