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CCB’s Fried Oysters

By B. David Miyares | November 15, 2017

Ingredients:

24-36 Ea. oysters
1 Gal. Buttermilk
2/3 cup Kosher Salt
2 cups Black Pepper
2 cups Garlic Powder
2 cups Onion Powder
1/3 cup Old Bay
2 cupsTabasco
4 qts. AP Flour
2 ozs. Garlic Powder
2 ozs. Onion Powder
2 ozs. Old Bay
1/3 cup Kosher Salt
1/3 cup Black Pepper
1 Tbsp. Cayenne Pepper

Procedure:

  • Shuck the oysters out of shell.
  • Combine the marinade ingredients (buttermilk through Tabasco) in a bowl and mix well.
  • Pour to cover the oyster and mix to make sure all of it is covered.
  • Marinate for four hours.
  • In a separate bowl, mix the breading flour ingredients together using a whisk.
  • Taste the flour. It should be nicely seasoned.
  • Drain the oyster in a perforated pan.
  • Coat the oyster evenly in the flour mixture.
  • Fry at 325°F until golden brown.
  • Rest on raised rack and serve the original shell.

Recipe courtesy of Joe Piazza, Executive Chef, Country Club of Buffalo (N.Y.)

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