Southern Style Deep Fried Oysters
|Seafood cocktail sauce||1 Cup (16 tbs)|
|Oysters/Two 8 / 10 ounce jars shucked oysters||20 , shucked|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Freshly ground pepper||To Taste|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Lemon wedges/Ketchup if desired||6|
Prepare Seafood Cocktail Sauce, if desired.
Drain oysters; pat dry with paper towels.
If oysters are large, cut in half; set aside.
Preheat oven to 165F (75C).
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Season oysters with salt and pepper.
Pour cornmeal into a shallow bowl.
Roll seasoned oysters in cornmeal, coating completely.
Fry 4 or 5 coated oysters at a time until coating is crisp and golden brown.
Do not overcook; drain on paper towels.
Keep warm in oven until all are cooked.
Serve with Seafood Cocktail Sauce, lemon wedges or ketchup, if desired.