Fried Oysters

 


Fried Oysters

Ingredients

Peanut oil, for frying

1 cup self-rising flour

1 cup corn flour (such as Maseca)

1/2 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper

2 dozen fresh shucked Select oysters in liquid, drained, divided

Lemon wedges, for serving

Cocktail sauce or mayonnaise mixed with sriracha, for serving

Directions

Heat oil in a cast-iron skillet:

Pour oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 370°F.

Coat oysters in breading mixture:

Whisk together self-rising flour, corn flour, salt, and pepper in a wide, shallow baking dish.

Shake off excess liquor from oysters. Working with 1 oyster at a time, dredge 12 oysters in flour mixture. Place on a large plate. Dredge oysters in flour mixture again, gently shaking off excess.

Fry oysters:

Add dredged oysters to hot oil, and cook, turning occasionally using a slotted spoon or spider skimmer, until golden brown, 3 to 4 minutes. (Immediately begin cooking them once they are breaded; the crust won’t be as crisp if breading sits and becomes soggy.) Drain oysters on a paper towel-lined plate. Sprinkle with additional salt to taste, and serve immediately with lemon wedges and cocktail sauce. Return oil to 370°F. Repeat dredging, cooking, and serving process with remaining oysters.

 

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