Prep 35 mins
Cook 15 mins
I found this recipe quite some time ago on another site and thought it sounded very good. I think the addition of the spices is very interesting and I can't wait to try it.
- 2 eggs
- 158.51 ml milk
- 14.79 ml creole seasoning
- 2.46 ml garlic powder
- 2.46 ml onion powder
- 4.92 ml hot sauce
- 4.92 ml cayenne pepper
- salt, to taste
- pepper, to taste
- 2 dozen oysters
- 473.18 ml cornflour or 473.18 ml seasoned fish fry or 473.18 ml cornmeal
- 177.44 ml cornstarch
- 29.58 ml creole seasoning
- 2.46 ml salt
- 2.46 ml black pepper
- 2.46 ml cayenne
- 4.92 ml lemon pepper seasoning
- Combine the first 9 ingredients in a bowl and mix well.
- Add in the oysters and marinate at least 30 minutes in the fridge.
- Put the remaining ingredients in a paper bag and mix well by shaking.
- Remove the oysters from the marinade and drop in the bag.
- Shake the bag to coat the oysters and let them rest in the bag for a few minutes.
- Heat about 2" of oil in the pan to 365 degrees.
- Place the oysters in the oil leaving at least a 3/4" space between pieces (do not overcrowd them or the oysters will be soggy).
- Fry the oysters about 4 minutes or until done.
- Remove to paper towels to drain.
- After most of the oil has drained, remove to fresh paper towels.
- Make sure the oil is at least 360 degrees before adding and frying the next batch.
Sorry but this was not a good recipe for fried oysters. I have had fried oyster poboys in New Orleans ofng back to the early 60's. That's right over 45 yrs. Batter was way too heavy and too many spices that killed the flavor of the oysters.That's not what New Orleans cooking is all about. Skip this one and I'll go back to my original receipe for oysters for poboys.
These were so crisp and crunchy. The seasoning blended well. Thanks for this recipe.