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Nutrition Facts
Serving Size 200 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 800 mg 33%
Total Carbohydrate 46 g 15%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 16 g
Vitamin A 2% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fried Oysters
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

16 Oz fresh oysters
1 large eggs, beaten
3 Tbsp H-E-B 2% Milk
1 Tsp seasoned salt
1/4 Tsp ground black pepper
1/2 cup(s) yellow cornmeal
1 cup(s) flour
2 Qt vegetable oil
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Drain liquid from oysters.
Blend cornmeal and flour in a separate bowl (you may need more dry ingredients depending on the size of the oysters).
Combine egg, milk, salt and pepper in a large bowl.
Pour oil into large, deep saucepan or pot.
Clip a deep-fry thermometer inside the pot to monitor oil temperature.
Place pot over high heat and heat oil to 365°F.
Roll oysters in cornmeal mixture, then dip in egg mixture; roll in cornmeal mixture a second time.
Fry oysters 1-2 minutes in 2 to 4 batches until golden brown.
Heat oil to 365°F between batches.
Drain oysters on paper towels. Serve with tartar or cocktail sauce.



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