How to make ' Asian Cajun Osyter '

“Down-home” southern folk and ‘city folk’ are not the same, as you probably know. That’s why I give the choice of self rising flour and fine corn meal when frying oysters. True southern down home folk like the fine ground corn meal for frying oysters and are good at it. But self rising flour is not as challenging as the corn meal and city folk like to use it rather than the corn meal. Either way you do it, oysters taste just as good and even better if you have a delicious oyster sauce. That’s why we are introducing this ‘Thai’ oyster dipping sauce in this recipe. Plain ketchup and regular condiments are a thing of the past when you make it for fried oysters.

Difficulty: Easy

Instructions

Things You'll Need:

• 12 Fresh raw Oysters
• 1 cup buttermilk
• 1 cup of Self rising flour
• Vegetable oil
• Black Pepper
• Fresh Basil
• 2 eggs
• Salt

1. 
    

   Drain Oysters.

2. Pour 1 cup self rising flour into a shallow bowl
   Season w/ salt, black pepper

3. Beat the eggs and butter milk together
   Dip raw oysters into egg/milk mix

4. 
    

   Heat oil to 185 degrees or medium high
   Fry oysters for about one to two minutes or till golden brown
   Fry the basil quickly in the same oil as you cooked the oysters for topping.

5. 
    

   Place onto serving platter
   Serve with the Asian Cajun Sauce