1 container of fresh shucked oysters ( or select oysters from seafood department)
flour for dredging
3 eggs beaten
salt and pepper
oil for frying
large iron skillet
There are no "exact" ingredients. This is one of those recipes you use the eye on how much to use. You know how your Grandmother said " a little of this, a little of that".
In a bowl, pour out the oysters, check for shells pieces with your fingers.
Have a dredging station...a bowl for flour, a bowl for egg, and a bowl with the oysters in it.
Take a nice large oyster, or two if small, dip in beaten eggs, then flour,gently rolling from hand to hand to drop off excess flour, and and repeat. Place on a plate.
Repeat until all oysters are used and you have a plate full.
Cover the plate with wrap, place the plate in the fridge for 2 hours.
Now it's time to fry, get your Iron Skillet ready with enough oil heated for frying. If you have a deep fryer...good for you, use it!
Once your oil is hot (not smoking hot) you are ready to fry. Place oysters in the frying pan leaving room in between so you can turn them over easily. It's best to do in batches so the oil doesn't cool down. They only take a few minutes on each side, just until they are a nice golden brown. Then lay them out on paper towels to drain the grease. Salt and pepper while hot.
We like cocktail sauce for dipping. Or one of my favorite way to eat them is on a sub roll with fixings of choice.
