• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsFluorine, Potassium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Yellow cornmeal

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 4 Eggs - lightly beaten

  4. 24 Extra-large Bluepoint oysters - shucked

  5. 4 cups 948ml Vegetable oil - for frying

  6. 2 Lemons - each cut 4 to 6 wedges for garnish

Instructions Jump to Ingredients ↑

  1. Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.

  2. Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.

  3. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.

  4. This recipe yields 4 to 6 servings.


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