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Corn Bread Fried Oysters
Corn Bread Fried Oysters
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 16 Aug 1993 09:22:48 GMT
Use these as a garnish for the Red Snapper with Tomatillo-Serrano Chile
Vinaigrette.
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1/2 cups yellow cornmeal
/2 cup all-purpose flour
eggs, lightly beaten
cups milk
/4 cup melted bacon fat or butter
tablespoon baking powder
/2 teaspoon salt
cups peanut oil, for deep-frying
6 freshly shucked oysters
Lemon wedges, as accompaniment
In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking
powder and salt. Stir until the batter is smooth.
In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster
in the cornmeal batter and fry in batches until golden brown, about 1 minute.
Remove the oysters with a slotted spoon and drain on paper towels. Serve
with lemon wedges.
mara
http://www.cs.cmu.edu/~mjw/recipes/seafood/cornbread-fried-oysters.html [12/17/1999 11:55:34 AM]
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