Fried

1 cup flour

1/4 cup cornmeal

1 cup red wine

salt

black pepper

garlic powder

Louisiana Hot Sauce

pure hog lard or vegetable oil

With a very sharp knife, split the tough skin−like muscle that

surrounds each "oyster." Remove the skin. Set "oysters" into a pan with

enough salt water to cover them for one hour (this takes out some of

the blood). Drain. Transfer "oysters" to large pot. Add enough water to

float "oysters" and a generous tablespoon of vinegar. Parboil, drain

and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals.

Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll

each "oyster" slice into this dry mixture. Dip into milk. Dip into dry

mixture. Dip into wine quicky (you may repeat the procedure if a thicker

crust is desired). Place each "oyster" into hot lard or oil. Add

Louisiana Hot Sauce to lard or oil (go wild with it, buy watch out for hot splashes). Cook until golden brown or tender, and remove with a

wire mesh strainer (the longer they cook, the tougher they get).