Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2½ \N | Dozen medium-sized oysters; freshly shucked |
| \N \N | Vegetable oil for deep frying |
| 2 \N | Eggs |
| 2 tablespoons | Water |
| \N \N | Horseradish sauce to taste |
| 1½ cup | Flour |
| 1½ teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| ⅛ teaspoon | Cayenne |
Drain oysters. Preheat oil in deep fryer to 375ø. Combine eggs, water and horseradish sauce. Combine flour, salt, pepper and cayenne in a bowl and mix thoroughly. Dip oysters in egg mixture, then in seasoned flour to coat.
Place side by side but not touching on a platter and allow to dry for a few minutes. When ready to fry the oysters, dip again in seasoned flour. Fry in batches of 6 to 8 until golden brown (about 3 minutes). Drain oysters by placing on a platter lined with paper towels. Can be set in a 200ø oven until ready to serve. Yield: 4 servings.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .