another fresh seafood idea
Early on, Southerners established a tradition of fish and shellfish cookery. No
doubt the early settlers took advantage of the indigenous seafood partly due to necessity. Today, however, most of us choose Southern recipes because of the eating pleasure and nutrition they offer.
- 1 pint shucked oysters, standard or select
- Bisquick (or similar baking mix)
- oil for deep frying
Drain oysters and pat dry. Roll in baking mix. Deep fry in preheated 375 F oil until golden brown, about 4 to 5 minutes. Drain on paper towels. Serves 4 to 6.
Note: As our long-time newsletter readers know well, we pride ourselves on making most things “from scratch.” However, we tried, but couldn’t improve on this very Southern recipe!
The Tartar Sauce (shown above) makes a great dip. (Download PDF)
Contributed by Joyce Taylor