Rating: 5 stars
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Kathleen Wissinger, McGaheysville, Virginia
Recipe by Southern Living December 1999

Gallery

Charles Walton; Styling: Mary Lyn Hill Jenkins

Recipe Summary

prep:
20 mins
cook:
20 mins
chill:
2 hrs
total:
2 hrs 40 mins
Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

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