Oysters with Stolen Sauce
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Small oysters||1 Pint|
|Peanut oil||2 Cup (32 tbs) (For Frying)|
|Ripe avocados||2 , mashed|
|Mayonnaise||1⁄4 Cup (4 tbs) (Or Store-Bought)|
|Sour cream/Sour cream||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Worcestershire sauce||To Taste|
|Black pepper||To Taste, freshly ground|
Blend everything together for the sauce.
Do not mix too much.
A small lump or two of avocado is fine.
Mix the beaten eggs and milk together to form an egg wash.
Combine flour and cornmeal on a plate and season with salt and pepper.
Dip the oysters into the egg wash and then into the seasoned flour, coating completely.
Place in a medium-hot pan with the oil and brown on both sides.
Do not overdo this! The oysters should cook for no more than a few minutes on each side.
Serve the oysters in a small puddle of the wonderful sauce.
Serve as a first course.
It will go with most anything.
Follow with a salad with Garlic Dressing.