Ingredients:
2 pints fresh select oysters, drained
2 cups buttermilk
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil
Directions:
Combine oysters and buttermilk in a large heavy-duty zip-lock plastic freezer bag.
Seal bag and refrigerate at least 2 hours.
Drain oysters well.
In a shallow pan, combine the flour and next 9 ingredients.
Dredge oysters in flour mixture; shake off excess.
Pour oil to a depth of 1 inch in a Dutch oven; heat to 370F.
Fry oysters in batches, 3 minutes or until golden; drain on paper towels.
Serve immediately.
Servings: 4-6
Time preparation: 20 min.
Time total: 23 min.