This is probably my favorite way to fry oysters. The coating is light, crisp, and lets the oysters really shine. It's not exactly, but very similar to, the way the restaurants in Calabash, North Carolina, the self-proclaimed seafood capital of the world, fry oysters.
- 32 medium oysters, shucked and liquor reserved
- Peanut oil for frying
- 1 1/2 cups cracker meal
- 1/3 cup all-purpose flour
- Kosher salt
1. Place the oysters in a bowl in their liquor and refrigerate them until ready to fry. In a deep saucepan or pot, heat the oil until it registers 350 degrees F on a deep-fat thermometer.
2. Mix the cracker meal and flour in a large shallow dish. A baking dish works well.
3. Drain the oysters, and drop them into the coating one by one, keeping them separated. Coat each oyster well, shaking off the excess cracker meal and flour mixture. Drop each oyster gently into the hot oil and fry until it is golden brown, 3 to 4 minutes. It is important not to overfry them. Drain them on paper towels and sprinkle with kosher salt.
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