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Click here for more background on this wonderful recipe which is served at Crook's Corner in Chapel Hill, NC. Bill likes to serve the oysters with some lemon wedges and mayonnaise with some Sriracha sauce stirred in "until it is the color of Thousand Island Dressing."
2 cups Maseca (special corn flour milled for tortillas. Can be found in Latino markets)
2 cups self-rising flour
2 teaspoons course sea salt, plus more for dusting oysters after they are cooked
1 teaspoon freshly ground black pepper
1 pint shucked oysters, drained
4 cups, more or less, oil for frying
Combine the flours, salt, and pepper in a bowl. Taste to make sure that it is seasoned to suit you; set aside.
in a straight-sided saucepan, heat the oil to 365 degrees. The oil should be deep enough to float the oysters. If you don't have a thermometer, you can test the oil temperature with fair accuracy by dropping a little of the breading in it. If it sizzles, the oil is ready. Drain the oysters.
Working in batches so as not to crowd the oysters in either the breading bowl or the frying pan, toss the oysters in the breading and then transfer them to the oil. Fry for a minute to a minute and a half at the most. They should float and be pretty and brown when done. Let the oil recover its heat between batches. Drain the oysters in a bowl lined with a clean kitchen towel, then dust with sea salt.
Serve at once with lemon wedges and a favorite sauce.
Serves snacks for 4 or dinner for two.