If you have those in your midst who think they don’t like oysters, start them out on this Southern dish to change their minds. Use a thermometer to make sure the oil is heated to the proper level before you begin.
Ingredients
Vegetable oil
1 cup self-rising flour
1 cup self-rising cornmeal
½ teaspoon red pepper
2 eggs
2 tablespoons milk
2 (12-ounce) containers oysters, drained
Instructions
Pour the oil to a depth of 3 inches in a large Dutch oven or skillet. Place over medium-high heat and bring to 375 degrees.
Meanwhile, in a medium bowl, combine the flour, cornmeal and pepper. In a separate bowl, whisk together the egg and milk. Dip the oysters in the egg mixture and dredge in the flour mixture.
Fry until golden brown in the oil, 1½ to 2 minutes. Drain on paper towels and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/let-the-good-times-roll/