by waaytoomuchintothis » Sat Jan 04, 2014 10:32 am
Fried Oysters
Fresh oysters
Hushpuppy mix
All-purpose flour
eggs
salt
Sauce
Ketchup
Horseradish
Lemon juice
Tabasco
Frying them this way, you can even get a fine meal from those jarred oysters in the grocery store, the ones they always pack in crushed ice. The trick here is the order. First dip the oyster in the salted beaten egg, then dredge in the hushpuppy mix, then in flour, and direct to the hot oil in the pan. As soon as you have filled the pan, it will be time to flip the oysters, and soon after that, you can start pulling them out to drain on paper towels. Just keep the rotation going, and you will finish in no time. Work the same order over and over and they all will be done just right and there will be hardly any oil still in the oysters when served. Keep the oil hot, and very little will come out with the oyster, then that small amount will drain off leaving a slightly crusty, unbelievably delicious morsel.
Make the sauce by adding about 2 tablespoons of horseradish to 1/3 cup ketchup, add a teaspoon of lemon juice and a few drops (I like a lot more), of Tabasco.
Dip them in the sauce and gobble. A good lager is best with them, but a J. Riesling is good, too, for those who are not like me, a beery swine of the first order... and second. Eat a bunch of these and you get the irresistible urge to dance zydeco with barefoot girls in the moonlight. Well, I do anyway.