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
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The Church Ladies' Celestial Suppers and Sensible Advice
Oysters
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