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SERVES:
4

INGREDIENTS:

• 1 1/2 -2 cups pre shucked oysters


• Buttermilk as needed (approx 1/2 cup)
• 4-5 cups vegetable oil (see hints below)


• Deep fry thermometer
• Approx. 1 cup cornmeal


• 1/2 cup all-purpose flour


• Salt and pepper for seasoning flour mixture (Or more flour and cornmeal as needed)

For dipping sauce:

• 1/2 cup mayonnaise


• 2 Tbs Dijon mustard


• 2 Tbs prepared horseradish


• 2 Tbs ketchup


• 2 tsp paprika


• Pinch cayenne pepper

PROCEDURE:

Pour the container of oysters into a mixing bowl and go through them with your fingers...making sure there are no bits of shell left behind...and then add enough buttermilk to cover.

Next you'll need to slowly heat about 4-5 cups of vegetable oil to 350 degrees in a deep heavy bottomed pot.

Keep the burner set at a medium temperature as you are heating the oil and, while you're keeping your eye on that, use another bowl to combine 2 parts cornmeal with 1 part all-purpose flour....add a little salt and pepper to that and mix it up.

Next, use a mixing bowl to combine 1/2 cup mayonnaise, 2 Tbs Dijon mustard, 2 Tbs horseradish, 2 Tbs ketchup, 2 tsp paprika and a good sprinkling of cayenne pepper and mix it up.

Once the oil hits 350 degrees, adjust the heat so it stays at 350 degrees, dredge 5-6 oysters at a time in the cornmeal and carefully add those, one at a time, to the hot oil.

Let them fry along for about 3 minutes and use a slotted utensil to scoop them out and onto paper towels to drain.

Serve the oysters while they are still nice and hot with some of the dipping sauce on the side.

HINTS:

You can buy pre shucked oysters in small containers in the seafood department of larger supermarkets.

It is very important that the oil in the pot doesn't come up more than half way...so that it doesn't boil over as the oysters are frying.