16 ounces H-E-B fresh oysters (about 24)
1 egg, beaten
3 tablespoons milk
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 cup yellow cornmeal
1 cup flour
2 quarts vegetable oil for frying
Drain liquid from oysters. Combine egg, milk, salt and pepper in a large bowl. Blend cornmeal and flour in a separate bowl.
Pour oil into large, deep saucepan or pot. Clip a deep-fry thermometer inside pot to monitor oil temperature. Place pot over high heat and heat oil to 365 degrees.
Roll oysters in cornmeal mixture, then dip in egg mixture; roll in cornmeal mixture a second time.
Fry oysters 1 to 2 minutes in 2 to 4 batches until golden brown. Heat oil to 365 degrees between batches. Drain oysters on paper towels. Serve with tartar or cocktail sauce
No Nutritional Information Available
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