Louisville Rolled Oysters
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Egg||1 , well beaten|
|Milk||1⁄4 Cup (4 tbs) (Use More As Needed)|
|Oysters||18 Medium, drained|
|White cornmeal/Cracker meal||1 Cup (16 tbs)|
|Lard/Solid shortening||1 Cup (16 tbs) (Used For Deep Frying)|
|Dip||1 (Of Your Choice)|
Sift flour, baking powder and salt in a medium mixing bowl.
Beat together egg and milk; add to flour mixture and mix well.
Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
Beat until smooth.
Put oysters in batter and stir to coat oysters well.
Scoop up three oysters at a time and form them by hand into a croquette.
Quickly roll croquette in cornmeal, covering it completely.
Repeat with remaining oysters.
After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
At this point, oysters can be refrigerated until time to fry them.
Heat lard to 375°F in a deep fryer.
Put 3 rolled oysters at a time in basket and lower into hot fat.
The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
Cook through, about 3 to 4 minutes total cooking time.
Drain on paper towels.