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Louisiana Fried Oysters
Crack a beer, pull out your favorite knife, and turn up the fryer, you dirty dog.
Equipment
- Bowl
- Oyster knife
- Towel
- Fryer
- Roasting rack for draining
- Mixing bowl for dredge
Ingredients
- 3# Atlantic Oysters
- Dredge50 grams AP flour100 grams Medium Corn meal10 grams Salt1 Cajun or Creole SeasoningOyster liquor (buttermilk)
Plating
serve with crystal hot sauce, or lemon
Why It Works
Using the oyster liquor is a great way to add shag to the dredge.
Pairings
Po'boys, Remoulade, pupu platter.
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