Before heading home, stop by one of Talbot County’s many seafood markets so that you can continue to enjoy the delicious taste of fried oysters!
INGREDIENTS
- 1 pt. oysters, shucked
- 1 c. corn flour
- 1 c. pastry flour
- 1 Tbsp. Old Bay Seasoning
- Vegetable Oil for Frying
DIRECTIONS
Combine dry ingredients and sift twice to insure equal distribution. Dredge shucked oysters in dry ingredients and shake off excess. Heat oil to 325 degrees in a cast iron skillet or other heavy bottomed frying pan. Place oysters in oil and fry to golden brown, turning once. Serve hot.
Cook’s Notes: Procure the best oil you can afford. The quality of the oil will directly affect the quality of the finished product. The secret to successful frying is to preheat the oil to the proper temperature using a thermometer, fry in small batches, and let the oil recover to the proper temperature between batches. Let the oysters be while they are cooking, let them cook on one side, then turn to finish.
Recipe courtesy of Chef Stephen Mangasarian.
