Date: Mon, 16 Aug 1993 09:22:48 GMT
Use these as a garnish for the Red Snapper with Tomatillo-Serrano Chile Vinaigrette. 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 2 eggs, lightly beaten 2 cups milk 1/4 cup melted bacon fat or butter 1 tablespoon baking powder 1/2 teaspoon salt 3 cups peanut oil, for deep-frying 36 freshly shucked oysters Lemon wedges, as accompaniment In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking powder and salt. Stir until the batter is smooth. In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster in the cornmeal batter and fry in batches until golden brown, about 1 minute. Remove the oysters with a slotted spoon and drain on paper towels. Serve with lemon wedges.
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