Christmas meal at the Hall's house always includes delicious, freshly shucked oysters. This year we gathered together to celebrate the season and enjoyed this family tradition. The oysters were delicious raw, but we also prepared some fried and served on a bed of spicy Rémoulade. We're happy to share our quick recipe:
Ingredients:
Oysters (shucked) - we prepared 2 dozen
2 cups of Hall's Cornmeal
1 cup of all purpose flour
salt and pepper to taste
1 cup of milk
1/2 tbsp. Tony Chacheres Creole Seasoning
Vegetable oil (fill the pot to 2 inches deep)
Sauce: we served them on a bed of store bought Louisiana Remoulade sauce, but these would be great served with cocktail or tarter sauce depending on your tastes.
1. Shuck the desired amount of raw oysters you want to cook or buy them previously shucked.
2. Mix dry ingredients --- Hall's Cornmeal, all purpose flour, creole seasoning, and salt and pepper to taste. Set aside.
3. Heat the oil to Medium, or 350 degrees on the stove top. You want them to cook in about 2 minutes, so adjust the temperature to accomplish this.
4. Dip your oysters in milk and roll in dry mix. Repeat this step to ensure they are covered well. Then carefully add them to your hot oil and begin frying.
5. Fry them until golden brown, turning if necessary. Take them out of the oil after about 2 minutes and allow them to drain on a bed of paper towels. Serve while fresh and warm.
Optional: We served ours on the shells in a bed of remoulade sauce. To prepare and clean the shells, we scraped off any oyster pieces that were left on the shell after shucking. Then boiled them in hot water to sterilize.
We hope you enjoy!
Note: Please be aware that consuming raw shell fish, like oysters always has its risks. By frying the oysters and boiling the shells, we hoped to minimize the risks.