Prep Time
20 Mins
Cook Time
20 Mins
Chill Time
2 Hours
Yield
6 to 8 servings
Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins

How to Make It

Step 1

Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Step 2

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Step 3

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Step 4

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.

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