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Seafood Dishes Melinda LeBlanc
Oyster Fry

Prep Time Required: No time specified.
Cooking Time Required: No time specified.

112 Cup Corn meal 112 Teaspoon Salt
1 Teaspoon Black pepper 14 Teaspoon Onion powder
14 Teaspoon Garlic Powder 12 Teaspoon Red (cayenne) pepper


Mix all ingredients together well in a medium size paper bag. Drop oysters in bag a few at a time and shake bag to coat oysters. Repeat until you have done 6 or 9 oysters then deep fat fry these as a batch at 375 for about 2 minutes. They are done when they float to the top of the oil. Left over fry can be stored in the refrigerator in its paper bag and when it is needed again, just sift out the hard crumbles and put it in a clean bag.

Makes enough dry for 3 pints of oysters.

Goes Well With

Carrot Cake

Carrot Cake Cream Cheese Icing

Tarte Douce 'Sweet Dough Pies'

Crabmeat Dressing

Nanny and Parain Pitre's Seafood Dip

Rick's Seafood Dipping Sauce

Seafood Cocktail Sauce

Chez Paul's Dirty Rice Jambalaya

Dried Beans Cajun Style

White Beans

Seafood Milk Batter

Shrimp and Soft Shell Crab Fry

Rick's Cajun Hush Puppies
Copyright 2004 - IT 350 project by Lloyd Brown, Robert LeBlanc and Stephen Sagers