Folse's Deep-Fried Oysters - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Folse's Deep-Fried Oysters

Prep Time: 30 Minutes
Yields: 4-6 Servings

Comment:
Deep-frying seafood is still quite common in the South. High quality vegetable or peanut oil should be used.

Ingredients:

1 pint oysters with liquid
1 quart ice water
salt and cracked black pepper to taste
granulated garlic to taste
vegetable oil for deep frying
4 cups cornmeal

Method:

In a large bowl, combine oysters and ice water. Season with salt, pepper and granulated garlic and set aside. Using a cast iron pot or home-style deep fryer such as a FryDaddy, heat oil to 375 degrees F. In a large mixing bowl, blend cornmeal, salt, pepper and granulated garlic. Remove oysters from ice water and dip in seasoned cornmeal. Fry several at a time until golden brown and beginning to float. Using a slotted spoon, remove oysters from oil and set on paper towels to drain. Continue until all are done. Serve hot with your favorite dipping sauce such as tartar sauce or cocktail sauce.

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