Andrew Dornenburg, Karen Page

Buttermilk-Fried Oysters

Preparation info

  • Difficulty

    Easy

  • Serves

    4

    Generously

Appears in

top 1000Culinary Artistry

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

(Do you really think that you want less than half a dozen of these babies? I don’t think so!!!)

Ingredients

  • 2 cups yellow cornmeal
  • 1 tablespoon cayenne
  • salt and pepper
  • 2 dozen oysters, shucked buttermilk, to cover

Method

  1. Have deep-fat fryer ready to go at 350°.
  2. Mix cornmeal with cayenne and liberal amounts of salt and pepper to taste.
  3. Soak oysters in buttermilk for 1 minute.
  4. Dredge in cornmeal mixture.
  5. Put in basket and fry for about 3 minutes or until the oysters turn a toasty color.
  6. Eat immediately.

© 1996 All rights reserved. Published by Wiley.