Deep fried oysters, dipped in nothing but cornmeal and quick fried in a deep fryer - simple and perfect. Sure sounded that way after all the sweets I've been ingesting along with all the other standard southern holiday foods. I was absolutely in the mood for something different.
When I shopped the other day I picked up some fresh Gulf oysters - which I had purchased with no specific plan for them other than knowing I'd soon be in the mood for something different. If I would have had some french bread, I would have made that into an oyster po'boy for sure! But, no worries, plain ole sandwich bread will do the trick, or even leftover buns, so I buttered 'em up, toasted them in a pan and piled on the fried oysters.
One pint of oysters is only good for about 2 people. Any more folks than two and ya better pick up another pint or so! I use plain corn meal, no flour on fried oysters for me! Least not for this way of eatin' 'em. You'll notice that I don't season the cornmeal either. I generally find our oysters to be plenty salty all on their own, so I don't even add Cajun seasoning. Only cornmeal, straight up, simple and perfect.
Pass the hot sauce at the table.
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Deep Fried Oysters
From the Kitchen of Deep South Dish
1 pint of raw oysters, well drained (do not rinse)
About 2 cups of yellow corn meal
Oil for deep frying
Kosher salt and freshly ground black pepper
Hot pepper sauce, for the table, optional
Preheat the deep fryer to 375 degrees. Roll the oysters in the unseasoned corn meal and drop immediately into the hot oil, frying until crisp and golden brown, only a few minutes. As soon as you pull them out, sprinkle on some salt and fresh ground pepper. Nothing to it, but oh so good.
If you don't happen to own a deep fryer I highly recommend this one
- it's the one I use all the time and I love it - but, you can certainly fry these up in an cast iron skillet or some other heavy bottomed frying pan.Source: http://deepsouthdish.com
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