Corn Bread Fried Oysters

Vinaigrette.

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

2 eggs, lightly beaten

2 cups milk

1/4 cup melted bacon fat or butter

1 tablespoon baking powder

1/2 teaspoon salt

3 cups peanut oil, for deep-frying

36 freshly shucked oysters

Lemon wedges, as accompaniment

In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking

powder and salt. Stir until the batter is smooth.

In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster

in the cornmeal batter and fry in batches until golden brown, about 1 minute.

Remove the oysters with a slotted spoon and drain on paper towels. Serve

with lemon wedges.