The Original Oysters Guilford
1 pint select oysters with liquor
1 pint seasoned breadcrumbs
1/2 teaspoon fresh crushed black pepper
For the cocktail sauce:
Old Bay seasoning
Fresh ground horseradish
Fresh lemon wedge
In a bowl, mix the oysters and liquor with a beaten egg and black pepper.
Pour the seasoned breadcrumbs into a second bowl.
Heat a 1/4-inch layer of corn oil in the frying pan. Using pincers or a fork, dip one oyster at a time into the bowl of breadcrumbs and coat thoroughly. Remove each coated oyster and place into the pre-heated corn oil.
As the oysters cook, mix the cocktail sauce. Mix the amount you will need to the strength you like. Start with 1/4 cup of catsup and add 1/2 teaspoon of horseradish, a strong shake of Old Bay, and a big squeeze of lemon. Taste and correct the horseradish, Old Bay, and lemon accordingly.
The oysters can cook anywhere from three to 10 minutes depending on their size and the heat of the oil. Remove the finished oysters from the pan and place on a paper towel. Serve with the cocktail sauce and lemon wedges.
Reed Hellman is a professional writer living in Alberton, Md. Visit his website at reedhellmanwordsmith.com or email your questions and comments to firstname.lastname@example.org.