Fried Oysters
In the Deep South, no Christmas breakfast is complete without a dish of grits and fried oysters. 
Small, salty oysters are preferred for morning meals.

Excerpted from The Church Ladies' Celestial Suppers and Sensible Advice by Brenda Rhodes Miller . 
Copyright © 2004. Reprinted by permission of HP Books.

1 1/2 cups finely ground cornmeal 
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Dash of nutmeg
2 pints fresh oysters
2 large eggs, beaten with a tablespoon of cold water
8 cups peanut or canola oil
     Combine the dry ingredients in a small bowl. Drain the oysters in a colander. reserving the liquid for soup or gumbo if you wish. Spread the dry ingredients on a large sheet of waxed paper. Dip the oysters in the egg mixture, then dredge them in the dry ingredients and turn to coat all sides. Heat the oil in a deep skillet and, when it is hot, slide the oysters into the skillet and fry until golden brown. Drain on a sheet of newspaper or brown paper covered with two sheets of paper towel. Serve with creamy grits fore brunch or on French rolls for fried oyster sandwiches.
-- Camille Sample

The Church Ladies' Celestial Suppers and Sensible Advice

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