Fried Oysters

2 dozen            Oysters, fresh shucked

1 2 /3 cups       Corn meal

1 /3 cup           Corn flour

2 tsp                Salt

2 Tbsp            Creole Seasoning

Peanut Oil for frying

Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal and drop one at a time into hot oil. Fry until golden and crispy (about 5 minutes), remove, drain and serve.

NOTE:

When frying, it is crucial to maintain the oil temperature. Overloading the oil will cause a severe drop in temperature causing whatever you are frying, and the product will absorb more oil, resulting in a greasy, soggy final product. Keep a thermometer in the oil at all times so that you can monitor the temperature. Also, only bread as much as you can fry at one time. Pre-breading can cause clumps, which will fall off during the frying process. A good method for frying in batches is to preheat your oven to “warm” (200 degrees). Place paper towels or a cooling rack on a baking sheet and place in the oven. Place the already fried objects in the oven, leaving the oven door cracked slightly to prevent steaming.