Southern Fried Oysters

Oxmoor House
2 dozen


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3/4 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
2 (12-ounce) containers Select oysters, drained
Vegetable oil
Fresh parsley sprigs
Lemon wedges


Combine cornmeal, flour, and salt. Dredge oysters in cornmeal mixture.

Fry oysters in deep hot oil (375°) until oysters float to the top and are golden brown; drain well on paper towels. Transfer oysters to a serving platter; garnish with parsley and lemon wedges.

Created date

February 2010