Recipe

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


Oysters
visit our seafood vendors

 

 more recipes

Visit the Booths
Shopping Lists
Farm Kitchen
Market Entrance
Sign Our Guestbook
Seafood
Search the Market
Lease a Booth
Kitchen Supply
Buy Direct Directory


Farmer's Market Online.
Copyright © 2004. Outrider. All rights reserved.
Information in this document is subject to change without notice.
Other products and companies referred to herein are trademarks or registered trademarks of their respective companies or mark holders.