Oil for deep frying
1 pint shucked oysters, drained and at room temperature
2 eggs, lightly beaten
1/2 cup buttermilk
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
salt & pepper
Mix eggs and buttermilk together
Mix flour cornmeal and baking powder together
Dip oysters in egg mixture, then into the flour mixture, set aside on a plate.
Fry breaded oysters in 360° oil a few at a time so the oil doesn’t cool and make the food greasy. Use a candy thermometer to insure that oil is kept hot. Fry until golden, about one minute or less.
Drain on paper towels and serve with tartar sauce (equal parts minced onions, minced pickles and mayonnaise).
Do not over cook and do not put too many oysters in the oil at one time or the oil will cool and the oysters will be greasy.
Under-cooked is okay (people eat raw oysters) as long as the batter is golden and not brown.