The flavor of these was good (love the addition of the cayenne), but I had a problem with the coating coming off the oysters. I think maybe my oil wasn't hot enough, so I'm going to try this recipe again making sure the oil is quite hot before adding the oysters.
This is a really great recipe. It is nice and crispy. I usually just put flour and egg on mine but not anymore. I am gong to start using this recipe. Thanks for posting Nurse Di.
NurseDi, this recipe brings back great memories. My Dad, like yours, loved Southern Fried Oysters. My Mom would make them JUST for him; and cuz he loved them--I grew to love them too. Mom would sometime used finely ground saltines in place of the cornmeal. Thanks for posting this; I'm on my way to the seafood store to taste those memories as well.
Our family considers fried oysters a very special treat. This is an easy, fast, wonderful recipe. I would add either "Old Bay" or Tony Cachere's seasoning, but we thoroughly enjoyed it as written. As I don't use self-rising flour, I just added a bit of baking powder and baking soda to the flour and corn meal. I am sure there are conventions for the correct quantities, but my slap-dash method worked fine. Thanks, "Rather be Swimming'".
Wonderful recipe for Oysters, tasted just like my mothers did. Thank you so much.