Sunday Brunch: Fried Oysters And Lemon And Balsamic Vinegar Recipe

• 1 quart canola oil for frying
• 1 cup milk
• 1 cup all-purpose flour
• Fine sea salt
• Freshly ground white pepper
• 20 fresh oysters, shucked and drained of their liquor
• 4 lemons, thinly sliced (20 slices)
• 3 tablespoons balsamic vinegar

1. Fill a medium saucepan with the canola oil. Clip a deep-frying thermometer to the side of the pan, and heat the oil to 375u0b0F.
2. Place the milk and flour in separate shallow containers. Season the flour with salt and pepper. Dip each oyster into the milk and then into the seasoned flour. Shake off any excess flour.
3. Fry a few oysters at a time in the oil until golden brown, 1 to 2 minutes. Do not crowd the pan, and maintain the oil at a steady 375u0b0F. As they are done, remove the oysters to a plate lined with paper towels to drain. Sprinkle with salt.
4. Lightly crush the lemon slices with a fork. Sprinkle a few drops of balsamic vinegar on each slice.
5. Arrange the lemon slices on a large platter, and place 1 fried oyster on each slice. Serve immediately, so that the breading of the oyster absorbs the lemon and vinegar.

canola oil, milk, flour, salt, freshly ground white pepper, fresh oysters, lemons, balsamic vinegar

Taken from www.seriouseats.com/recipes/2008/06/brunch-fried-oysters-lemon-balsamic-vinegar-recipe.html (may not work)