Golden Fried Cast Iron Skillet Oysters
serves 2-4 as an appetizer
24 extra small oysters ~ shucked and drained but not rinsed
1 c. flour
1 c. medium ground cornmeal
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
1 c. peanut or canola oil
For the dipping sauce:
1/2 c. mayonnaise
1 Tbsp fresh lemon juice
2 tsp Worcestershire sauce
As the name implies, you'll need a heavy 10" or 12" cast iron skillet for cooking these oysters.
Prepare the dipping sauce ahead of time and refrigerate it until ready to serve. Just whisk together the sauce ingredients in a small bowl.
Combine the flour, cornmeal, chile powder, cayenne pepper, salt and black pepper in a bowl. Stir to thoroughly mix all ingredients.
Heat oil in a cast iron skillet to 350°. If you don't have a thermometer, test for readiness by dropping a tiny bit of flour into the oil. If it bubbles immediately, the oil is ready.
Dredge each oyster in the flour, cornmeal, spice mixture. Shake off the excess and gently place the oyster into the oil. Cook 6 or 7 at a time – no more! Fry them for about 2 minutes or until golden brown. Remove them to paper towels for draining and continue cooking the rest of them. Serve hot with the dipping sauce.
Recipe adapted from The Cast Iron Skillet Cookbook by Sharon Kramis & Juli Kramis Hearne