It's difficult to get good, fresh seafood out here in the dry flatlands of West Texas, so when I go there I drool a lot. I think they like that.
They always pack everything in ice for me, with enough to last me the five-1/2 hour trip home. I love that place!
1 cup of flour
1/2 cup breadcrumbs
1/2 cup cornmeal
1 egg, beaten (with 1 tablespoon water added)
salt, to taste
pepper, to taste
2. In a medium size bowl, beat the egg with water added.
3. On a newspaper, combine the breadcrumbs and cornmeal. I like to use surgical gloves in the kitchen, which really come in handy for messy jobs such as this
5. Roll each oyster in the egg then dip in the breadcrumbs mixture, making sure that each is evenly coated.
6. Once your oil is heated to almost smoking, you can begin adding each oyster.
7. While these are cooking, you can bread another batch of oysters and have them ready to go.
8. When the first batch is done, drain them on a wire rack with paper towels and place in a warm oven.
10. Serve with Hollandaise sauce and/or Horseradish Cocktail sauce.
1 cup of butter
4 eggs 1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Tabasco sauce
1/4 teaspoon dry mustard
2 tablespoons fresh squeezed lemon juice
1 teaspoon fresh minced parsley
1. Heat butter until melted & bubbling.
2. Combine with all other ingredients in a blender.
3. With blender turned on, pour butter into yolk mixture in a slow stream until all is added.
4. Turn blender off and use the sauce or store in refrigerator up to 4 days.