Crispy Fried Oysters

Crispy Fried Oysters

From: Chef Juan Carlos Gonzalez, SoBou, New Orleans. Yield: 16 oysters.

1 cup flour
1 cup masa
1 cup cornmeal
to taste, Creole seasoning
to taste, cayenne pepper
16 medium oysters, shucked and cleaned
8 cups vegetable oil, for frying

In a large pot, heat the oil to 325°F to 350°F. Combine flour, masa, cornmeal, Creole seasoning and cayenne pepper in a mixing bowl.  Dredge each oyster in the mixture. Fry oyster

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