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Categories:
oysters eggs milk flour black pepper salted soda cracker dill weed salt garlic vegetable oil lemon tartar sauce
Viewed: 62 - Published at: 8 years agoIngredients
- 16 ounces fresh oysters
- 2 large eggs
- 2 tablespoons whole milk, homogenized
- 34 cup all-purpose flour
- 14 teaspoon black pepper
- 1 cup crushed salted soda cracker
- 1 12 teaspoons dried dill weed
- 14 teaspoon seasoning salt
- 34 teaspoon granulated garlic powder
- 12 teaspoon beau monde seasoning
- 2 cups vegetable oil (for deep frying)
- 1 large lemon, cut into wedges
- tartar sauce
Method
- Rinse oysters under cold water and then pat dry with paper towelling; set aside.
- In a medium size bowl, whisk eggs and milk together until fluffy.
- In a clear plastic bag, add flour and pepper and shake well.
- In a separate clear plastic bag, add cracker crumbs, dill weed, seasoning salt, garlic powder and Beau Monde seasoning and shake well to mix.
- Dip oysters into egg mixture (2 at a time) to coat well.
- Then drop them into the flour and shake well to coat with flour.
- Remove from flour and dip again into the egg mixture.
- Now drop the oysters into the crumb mixture and shake until well coated.
- Prepare the remaining oysters in the same manner.
- Heat vegetable oil in a frying pan or a deep fryer to medium-high heat; 375F.
- Carefully drop coated oysters into the hot oil and deep fry for about 2 minutes until light golden brown; turning once.
- Serve immediately with lemon and Tartar Sauce.
