Louisiana Fried Oysters

When you can't eat them raw.

Why it works: Using the oyster liquor is a great way to add shag to the dredge.

Yield:

Time:

Pairing:

Po'boys, Remoulade, pupu platter.

References:

Equipment:

• Bowl

• Oyster knife

• Towel

• Fryer

• Roasting rack for draining

• Mixing bowl for dredge

Ingredients:

• 3# Atlantic Oysters

• Dredge

  • 50 grams AP flour

  • 100 grams Medium Corn meal

  • 10 grams Salt

  • 1 Cajun or Creole Seasoning

  • Oyster liquor (buttermilk)

Instructions:

• 
  

Plating Instructions

serve with crystal hot sauce, or lemon

Tasting Journal

Date:

Photo:

Tasting Notes: