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Corn Bread Fried Oysters
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups milk
1/4 cup melted bacon fat or butter
1 tablespoon baking powder
1/2 teaspoon salt
3 cups peanut oil, for deep-frying
36 freshly shucked oysters
Lemon wedges, as accompaniment
In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon
fat, baking powder and salt. Stir until the batter is smooth.
In a large saucepan or deep-fryer, heat the oil to 375F. Dredge
each oyster in the cornmeal batter and fry in batches until golden
brown, about 1 minute. Remove the oysters with a slotted spoon
and drain on paper towels. Serve with lemon wedges.
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Cornbread Oysters