The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Quick Fried Oysters

Ingredients

Three dozen large oysters, shucked, drained, and dried 

2 eggs

¼ cup warm water

1 cup cornmeal, seasoned

Corn oil

Wax paper

Directions

  1. Arrange two bowls side by side, the first containing two eggs and ¼ cup of warm water whisked together and the other containing seasoned corn meal.
  2. Place a sheet of wax paper on the bottom of a baking pan.
  3. Dip the oyster in the egg mixture and then roll in the corn meal to cover and place on the wax paper until all are done.
  4. Place the pan with the oysters in the freezer until they are frozen. Remove from the freezer and scrape the frozen oysters into a zip lock freezer bag and keep frozen until you are just ready to cook.
  5. Bring a skillet with about ¼ inch of corn oil up to medium heat. Add hard frozen oysters a few at a time, brown on both sides, and drain on a paper towel. Continue until all are done and serve.
Print Recipe