Cornmeal-crusted fried oysters

                In most places, Oyster connoisseurs eat the little bivalves raw. Contrary to a point of honor. Texans usually fry them.

Serves 4

• 1 pint shucked oysters with their liquor
• 1 egg
• 2 cups medium-grind cornmeal, preferably stone-ground
• ½ teaspoon salt
• Cayenne to taste
• Canola or peanut oil for deep frying
• Seafood cocktail sauce (click here for recipe)
• Lime or lemon wedges, for garnish

1. Remove the oysters from their liquor, and drain them.
2. Measure 2 tablespoons of the briny juice into a swallow dish, add the egg, and beat well.
3. In a small paper sack, combine the cornmeal, salt and Cayenne.
4. Drop the oysters into the sack, a few at a time, and shake the sack to coat them with the cornmeal.
5. Dip each Oyster in the egg mixture, and then coat the oysters again in cornmeal.
6. Heat the oil to 350F (175C) and deep-fry the oysters, in batches, for 2 to 3 minutes, depending on their size.
7. The cornmeal coating should be medium-golden and crispy.
8. Serve the oysters with cocktail sauce and plenty of lemon or lime wedges.

BON APPETIT