Pan-fried Oysters

• 2 dozen shucked oysters, drained well
• Buttermilk, to cover oysters
• Hot sauce, to taste
• 2 tablespoons Rustic Rub seasoning
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• Vegetable oil, as needed for frying

1. Soak oysters in a bowl with buttermilk and hot sauce.
2. Season them with 1 tablespoon of the rub.
3. Season the cornmeal and flour with the rest of the rub.
4. Heat at least 1-inch of oil in a nonstick skillet over medium-high heat.
5. Dredge the oysters in the cornmeal, a few at a time, coating evenly.
6. When the oil is hot, but not smoking, lay the oysters, in batches, in the skillet.
7. Do not crowd the pan.
8. Cook until golden on both sides, about 2 minutes per side.
9. Remove using a slotted spoon and set aside on paper towels to drain briefly before serving.
10. Repeat with the remaining oysters, adding more oil as necessary, to the pan and making sure to allow the oil to return to temperature before adding more oysters.
11. Serve hot.

oysters, buttermilk, sauce, rub seasoning, yellow cornmeal, flour, vegetable oil

Taken from www.foodnetwork.com/recipes/pan-fried-oysters-recipe.html (may not work)