 | Directions | Combine meal, flour and Creole seasoning, stirring well. Combine eggs and milk, beating well with a fork. Dip oysters in egg mixture and dredge in flour mixture. Pour oil in deep skillet or Dutch oven to about 2 inches deep. Heat oil and fry oysters until golden brown, turning once. Drain on paper towels. For sauce, combine all ingredients and stir to combine. Refrigerate until oysters are ready. |
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Prep Time: 15 minutes Cook Time: 5 minutes
|  | Ingredients | - |  | 1 cup flour |
- |  | 1 cup cornmeal |
- |  | 2 eggs |
- |  | 2 tablespoons milk |
- |  | 24 ounces oysters, drained |
- |  | 1/2 teaspoon Creole seasoning |
- |  | vegetable oil |
- |  | SAUCE: |
- |  | 1 cup mayonnaise |
- |  | 2 tablespoons dijon mustard |
- |  | 2 tablespoons ketchup |
- |  | 2 teaspoons horseradish |
- |  | 1/4 teaspoon cayenne pepper |
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