Ingredients
1 gallon fresh, shucked oysters
4 eggs
1 tsp. salt
Breading:
1 1/2 lbs. crushed saltines
3/4 cup cornmeal
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
For Frying:
Crisco shortening
Butter
Preparation
Drain oysters in a colander to remove liquid. Beat eggs and stir in 1 tsp. salt. Combine breading ingredients and put in a shallow bowl. Dip oysters, several at a time into eggs. Remove with a slotted spoon and drop them into the crumb mixture. roll oysters to coat well, form cakes and let them set several hours or overnight in refrigerator. Put wax paper or saran wrap between layers in container. Fry until golden brown over medium heat. Use half Crisco shortening and half butter at a depth of about 1/8" of grease in the skillet. Keep oysters warm in oven until served. Serve with cocktail sauce.
