Southwest Fried Oysters

• 2 pints fresh Select oysters, drained
• 2 cups buttermilk
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground red pepper
• 1/2 teaspoon dried mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Vegetable oil

1. Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours. Drain oysters well.
2. Combine flour and the next 9 ingredients. Dredge oysters in flour mixture, shaking off excess.
3. Pour oil to a depth of 1 inch in a Dutch oven; heat to 370u0b0.
4. Fry oysters, in batches, 3 minutes or until golden. Drain on paper towels. Serve immediately.
5. Fried Buffalo Oysters: Prepare Southwest Fried Oysters as directed, omitting the chili powder. Stir together 1/2 cup melted butter, 1/2 cup hot sauce, and 2 tablespoons fresh lemon juice. Pour butter mixture evenly over hot fried oysters. Serve oysters with Ranch dressing and celery sticks on the side.
6. Fried Buffalo Oyster Po'Boys: Prepare Fried Buffalo Oysters as directed. Split 4 French bread rolls. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls. Place 1/4 cup shredded iceberg lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.

oysters, buttermilk, flour, yellow cornmeal, paprika, garlic, oregano, chili powder, ground red pepper, dried mustard, salt, ground black pepper, vegetable oil

Taken from www.myrecipes.com/recipe/southwest-fried-oysters (may not work)