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Louisville Rolled Oysters

Yield 6 servings


  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup cornmeal
  • 1 1/2 dozen shucked oysters, drained
  • Vegetable oil
  • Catsup or tartar sauce

How to Make It

  1. Combine flour, baking powder, and salt in a large mixing bowl; mix well. Combine milk and egg; add to flour mixture, stirring well. Place cornmeal in a large mixing bowl.

  2. Place oysters in flour mixture. Remove three oysters at a time, forming a ball. Roll in cornmeal. Place in flour mixture to coat; roll again in cornmeal. Repeat double coating procedure with remaining oysters, making 6 oyster rolls.

  3. Place rolls in fryer basket. Deep fry in hot oil (375°). Reduce temperature to 350° and cook until rolls float to the top and are golden brown; drain well on paper towels. Serve with catsup or tartar sauce.

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