Quick Fried Oysters
Photo by Kemper Mills Fant

recipe heading-plus-icon


36 Oysters

  • Three dozen large oysters, shucked, drained, and dried 
  • 2 eggs
  • ¼ cup warm water
  • 1 cup cornmeal, seasoned
  • Corn oil
  • Wax paper
  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.
  • from Ben McC. Moïse, Charleston, SC

Leave a Reply

Be the first to comment.