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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
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