In Texas, you can enjoy fried oysters freshly harvested from the Gulf of Mexico. Most are privately harvested out of Galveston Bay, and considered second to none. From our larger article on Texas oysters.
Be aware that oysters are individuals and come in different sizes just like people. The pint of oysters called for in this recipe will not always contain the same number.
Also, it’s a good idea to keep a splatter screen handy when frying oysters. The liquid in the oysters makes the grease pop and sizzle.
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Ingredients
- 1 pint oysters, drained
- salt and cayenne pepper, to taste
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal OR Masa Harina (corn flour)
Instructions
- Sprinkle the oysters with salt and cayenne pepper. Mix together the flour and cornmeal (or corn flour) until combined evenly.
- Roll the seasoned oysters in the flour and set aside on waxed paper.
- Heat oil in large pot or deep fryer to 375°F. Deep fry oysters in batches until golden, about 2 minutes.
- Do not overcrowd, Do not overcook. Serve immediately.
- Makes 3 or 4 servings.
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