Calabash Style Fried Oysters are “lightly breaded and lightly fried.” Use fresh oysters, or use shucked oysters by the pint from your local grocery store. Quick and easy.
1 pint shucked Oysters or 12 fresh oysters in the shell
1/4 cup Evaporated Milk
1 cup Self-Rising Flour
1/4 cup Yellow Self-Rising Corn Meal
1/2 teaspoon Salt
Rinse fresh oysters in the shell under cold running water.
Remove oysters from the shell and place in a small container.
Add enough evaporated milk to cover the oysters. Stir to coat.
Place flour in a small mixing bowl.
Add corn meal.
Add salt. Stir to combine.
Place oysters in flour and toss well to fully coat.
Place medium saucepot over Medium heat on stove top.
Fill pot just under half full with cooking oil. Heat oil to 350F degrees.
Gently shake any excess flour from the oysters.
Place a few oysters into the hot oil.
Stir the oysters when they float to the top. Fry until light golden brown.
Oysters are done when lightly golden colored. Usually takes just a minute or two.
Remove oysters when done. Place on wire rack to drain prior to serving.
Serve while hot.
Use fresh oysters from the shell, or shucked oysters. Buy pints of shucked oysters at most of your favorite grocery stores.
Keywords: calabash fried oysters, deep fried oysters, southern, lightly breaded, lightly fried, north carolina, seafood, quick and easy