- 1 ½ C. Flour
- 1 Egg, beaten
- 1 C. Champagne (cheapest available works fine)
- 1 T. Chili powder
- 1 T. Cayenne pepper
- A pinch Salt and pepper
- 1 pint Local Oysters (pre-shucked)
- 2 C. Flour
- A few drops of oil
Mix the 1 ½ cups flour and beaten egg together. Add the champagne and seasonings. The batter should have a thick consistency and be able to coat the oysters.
Clean and rinse the oysters. Heat oil in a frying pan. I like to use a cast iron pan but it’s not necessary. I also use safflower oil because of its high smoke point. Dredge the oysters in 2 cups flower first, and then dip in the batter. Fry. Drain on cloth or paper towel.
These fried oysters pair great with Old Bay Dipping Sauce. Eat and enjoy!