Servings: 4 to 6 servings
4 dozen large oysters
½ cup all-purpose flour
2 large eggs
2 cups fine cracker crumbs (sold in some markets as cracker meal)
Salt and pepper to taste
Lard, or peanut or canola oil, for frying
Drain the oysters and spread them on two layers of paper towels. Have the flour, eggs, and crumbs ready in separate bowls. Season the crumbs lightly with salt and pepper. Put enough lard or oil in a deep Dutch oven at least 1 inch deep but not more than halfway up the sides. Heat until hot but not smoking (375 degrees F.) over medium high heat.
Roll half the oysters a few at a time in the flour, shake off the excess, dip in beaten egg and then roll them in the seasoned crumbs until well coated. Slip them into the fat and fry until well-browned, about 2 to 4 minutes, turning if necessary.
Meanwhile, bread the remaining oysters. When the frying oysters are done, lift from the fat with a wire frying skimmer, blot briefly on absorbent paper, and transfer to a wire cooling rack set over a rimmed baking sheet. Repeat with the remaining oysters. Serve piping hot.
Recipe Courtesy of Damon Lee Fowler