|Competition Barbeque Team|
FRIED OYSTERSThere's not many things as sweat and juicy as fried oysters. If you find something that is, eat it!
Drain oysters. Pour flour on to a plate and mix in about a teaspoon each of salt and pepper and a tablespoon each of Old Bay and sugar. Naturally, you can adjust the measurements to your own taste. Make an egg wash by whisking eggs with milk. Stir in hot sauce and some salt and pepper. Dip oysters in egg wash, allow excess to drain off and then roll them in flour to coat. Place oysters in a single layer on a plate. Donít heat that oil yet! The flour needs time to set up or it will come off in the oil. Cover oyster with plastic wrap and refrigerate for at least 15 minutes.
In a large frying pan heat about a 1/4 inch of oil and 1 crushed clove of garlic. You want the oil hot but not smoking. If the oil is not hot enough you will end up with soggy, oily oysters. Fry the oysters in small batches until golden brown. About 2 - 3 minutes per side. Drain on paper towels then serve with cocktail sauce and lemon wedges.