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

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish