Deep frying is still quite common in the South. With the introduction
of "lite" oils, the technique seems to live on forever.
I feel it is necessary to include my own frying technique since
so many customers request it time and time again.
INGREDIENTS FOR BATTER:
- 1 egg
- 1 cup milk
- 1 cup water
- 4 tbsps yellow mustard
- salt and cracked black pepper to taste
In a 1-quart mixing bowl blend all ingredients well. Set aside.
INGREDIENTS FOR FRYING:
- 2 dozen freshly shucked oysters
- 21-25 count shrimp, peeled, tail on and deveined
- oil for deep frying
- 4 cups yellow corn flour
- 2 tbsps granulated garlic
- 2 tbsps salt
- 2 tbsps cracked black pepper
- 1 tsp cayenne pepper
Using a home-style deep frying unit, such as a Fry Daddy, heat oil
according to manufacturer's directions. A high quality vegetable
oil or peanut oil should be considered. Corn flour, a double-ground,
yellow cornmeal, may be found in the gourmet section of most food
stores or as a pre-packaged fish fry such as Zatarain's. Combine
corn flour, garlic, salt and peppers, blending well to ensure seasonings
are evenly distributed. Dip oysters and shrimp in egg batter and
then into seasoned corn flour. Deep fry, a few at a time, until
they float to the top of the oil and are golden brown. Continue
the process until all oysters and shrimp are done.