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Basket of Fried Oysters with Fennel Slaw

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Ingredients

Oyster Preparation

1 pint oysters

¼ cup buttermilk

1 teaspoon cayenne pepper

1 teaspoon salt

Breading Mix

1 cup cornmeal

1 cup corn flour

1 cup all-purpose flour

2 teaspoons salt

2 teaspoons cayenne pepper

Fennel Coleslaw

2 heads fennel

1 small head cabbage

1 large carrot

3 scallions

1 cup coleslaw dressing (recipe follows)

1 teaspoon salt

1 teaspoon black pepper

Coleslaw Dressing

1 cup mayonnaise

½ cup cider vinegar

1 teaspoon black pepper

1 teaspoon salt

¼ cup sugar

Frying Oysters

4 cups peanut oil

Directions

Oyster Preparation

  1. Combine buttermilk, cayenne, and salt. Whisk together.
  2. Add oysters. Hold in fridge.

Breading Mix

  1. Combine ingredients.
  2. Mix thoroughly in bowl. Set aside.

Fennel Coleslaw

  1. Shave fennel and cabbage thinly.
  2. Grate carrot and slice scallions.
  3. Combine all ingredients in large mixing bowl. Hold in fridge.

Coleslaw Dressing

  1. Combine all ingredients.

Frying Oysters

  1. Bread oysters and hold in fridge.
  2. To fry / Heat 4 cups of peanut oil to 360 degrees. Fry 5−6 oysters at a time. Repeat until done. Serve oysters and slaw side by side.
Print Recipe