Cornmeal-Crusted Fried Oysters

• 1 1/2 cups cornmeal
• 1 1/2 tablespoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 teaspoon garlic powder
• 1 1/2 teaspoons paprika
• 4 cups canola oil
• 24 shucked oysters

1. Stir together the cornmeal, salt, pepper, garlic powder, and paprika in a bowl; set aside.
2. Pour the canola oil into a 10-inch skillet to the depth of 1 inch.
3. Place the skillet over medium-high heat and heat the oil until it reaches 350F on a food thermometer.
4. Meanwhile, toss the oysters in the seasoned cornmeal until well coated.
5. Using a slotted spoon or a set of tongs, gently place the coated oysters into the hot oil, making sure they are completely submerged.
6. Fry the oysters, turning occasionally so they cook evenly, for 1 to 2 minutes, or until lightly golden.
7. Using a slotted spoon, remove the oysters to a paper towellined plate to drain.
8. Blot the oysters with additional paper towels to remove any excess oil.
9. Serve immediately.

cornmeal, kosher salt, freshly ground black pepper, garlic, paprika, canola oil, oysters

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-fried-oysters-381853 (may not work)