Fried Oysters

J and I had fried oysters when we went to Watershed last week for a pre-birthday dinner. Good, but in my opinion, not quite as oystery as I would have hoped. Keeping in line with my tried-something-at-a-restaurant-that-I-liked-so-let's-try-it-at-home theory, I opened up my Scott Peacock (and Edna Lewis) cookbook and set out to try the recipe.

1) Mix up about 1 cup white cornmeal, 1/4 cup flour, some s+p, and some cornstarch.
2)Mix.
3) Heat peanut oil in a saucepan (they recommend 3" of oil but I thought this was a bit much) to 340.
4) Drain your oysters. Add s+p. Now, Scott Peacock says "generously salt" but I think I oversalted so just ... generously be careful.
5) When oil is about 340, drop oysters into cornmeal mixture, dredge, shake off excess, drop into oil.
6) Set timer for 2 1/2 minutes.
7) Use slotted spoon to pull oysters out and put on rack or crumpled paper towels.
8) Eat immediately!!

They totally rock. Still oystery in the middle, but fried goodness outside. Yum Yum.

I did learn a few things though.
1) One pint of oysters is too much for two people.
2) Leftover fried oysters are good in oyster po' boys!
3) The leftover oil will be oversaturated with oyster. I do not know if I will be able to use it again.