Fried Oysters

• 24 whole Lagre Raw Oysters, Drained
• 1- 1/2 cup Cups Zatarain's Fish Fry Or Yellow Corn Flower
• 2 Tablespoons Tablespoons Franks Famous Creole Seasoning*
• 2 cups Vegetable Oil For Frying (approximate

1. * For the creole seasoning recipe, go to http://tastykitchen.com/recipes/recipes/sidedishes/franke28099s-famous-creole-seasoning/
2. 1.
3. In a black cast iron pot, heat the vegetable oil to about 375 degrees F. 2.
4. Blend Fish Fry and Franks Famous Creole Seasoning in a wide shallow dish.
5. 3.
6. Drain oysters well in a colander.
7. 4.
8. Dredge oysters a few at a time in flour mixture, taking care to completely coat each oyster.
9. 5.
10. Then, immediately drop them in the oil, slowly!
11. And one at a time!
12. If you put too many oysters into the oil at once, the temperature will drop and the oysters will get soggy.
13. 6.
14. Stir occasionally with a slotted spoon, until golden and just cooked through, 2 to 3 minutes.
15. 7.
16. Transfer with slotted spoon to paper towels to drain.
17. 8.
18. Return oil to 375 degrees F. 9.
19. Repeat procedure with remaining oysters.
20. 10.
21. Serve oysters hot with catsup, Tabasco and lemon wedges.
22. Note: Do not cover the oysters after they have fried.
23. Trying to keep oysters hot by covering them only traps internal steam and results in soggy oysters.
24. .

oysters, fry, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/fried-oysters/ (may not work)