Recipe by Jinny Meyer
"Deep-fried oysters, Southern-style. This crisp and spicy coating is sure to please."
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vegetable oil for deep-frying
shucked oysters, drained
ground black pepper
This came out wonderfull, took whats his faces idea and used granulated garlic. Will be eating these again and again.
The spices in this recipe take away from the oyster flavor. All you can taste is the hot seasoning....I was looking for a simple fried oyster recipe that let me taste the oysters. This is not the one.
I have never soaked my oysters in water and won't again because the flavor was not as prominent as I prefer. I will continue to use the oyster juice to help the dry ingredients adhere to the oysters. I will make these again and add ½ cup of flour to the cornmeal mixture.
Golden and crispy. These look and taste great. I did add a cup of flour to the mix and left out the garlic. Thanks for the recipe!
NOT A GREAT LOVER OF CORNMEAL, SO I USED FLOUR INSTEAD, THEY WHERE GONE IN A FLASH, GREAT AND EASY RECIPE. THANKS
This is a good recipe but way too much salt. Cut the salt by more than half.
it`s only o.k.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep-Fried Oysters II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 277
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