| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 2 1/2 | Dozen medium-sized oysters; freshly shucked | |
| Vegetable oil for deep frying | ||
| 2 | Eggs | |
| 2 | tb | Water |
| Horseradish sauce to taste | ||
| 1 1/2 | c | Flour |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/8 | ts | Cayenne |
INSTRUCTIONS
Drain oysters. Preheat oil in deep fryer to 375°. Combine eggs, water and horseradish sauce. Combine flour, salt, pepper and cayenne in a bowl and mix thoroughly. Dip oysters in egg mixture, then in seasoned flour to coat. Place side by side but not touching on a platter and allow to dry for a few minutes. When ready to fry the oysters, dip again in seasoned flour. Fry in batches of 6 to 8 until golden brown (about 3 minutes). Drain oysters by placing on a platter lined with paper towels. Can be set in a 200° oven until ready to serve. Yield: 4 servings. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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