These are very crisp and you’ll find the oil doesn’t stick to the oysters if your oil is at the proper temperature (375°F). If you slow-fry them, they’ll be loaded with oil. If you fast fry, they won’t. Be sure to drain the oil on paper towels.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 24 freshly shucked oysters in their juice
- 1 large egg, beaten
- 2 Tbsp. whole milk
- 1⁄2 cup whole-wheat flour
- 1⁄2 cup cornmeal
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 tsp. double-acting baking powder
- 1⁄4 tsp. ground nutmeg
- 1 cup canola oil
- 1 medium lemon, cut into wedges.
- Set the oysters in a colander to drain. Beat the egg and milk together in a shallow bowl.
- Combine flour, cornmeal, salt, pepper, baking powder, and nutmeg in a paper bag and shake until combined. Turn out on a large piece of waxed paper. Dip the oysters in the egg-milk combination and roll them in the flour mixture.
- Bring the oil to 375°F in a heavy-bottomed frying pan.
- Fry the oysters a few at a time until evenly brown. Drain on paper towels and serve immediately with lemon wedges.