Cornmeal Fried Oysters
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 4 eggs lightly beaten
- 24 extra-large Bluepoint oysters shucked
- 4 cups vegetable oil for frying
- 2 lemons each cut
- into 4 to 6 wedges for garnish
Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, its hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.
This recipe yields 4 to 6 servings.