Recipe: FLASH-FRIED SHRIMP AND OYSTERS
- 1 1/2 pounds shrimp and oysters
- 2 eggs
- 2 cups milk
- 3 cups all-purpose flour
- 2 cups corn flour
- Salt, pepper and cayenne pepper to taste
- About 2 quarts vegetable oil
Season the shrimp and oysters with salt, pepper and cayenne. Set aside. Fill a heavy-based, deep-sided pan about half way with vegetable oil and heat to 325 degrees.
Set aside 1 cup of all-purpose flour. Combine the remaining all-purpose flour with the corn flour and season with salt, pepper and cayenne.
Whisk together the milk and eggs, lightly dust the shrimp and oysters with the reserved cup of all-purpose flour. Next, dip the seafood in the milk egg mixture. Then coat the seafood in the corn flour mixture, shaking off the excess flour.
Carefully drop the seafood into the hot oil and cook for about 3 minutes or until the seafood floats on top of the oil. Remove from the oil and allow to drain on paper towels.
Serve with Caesar salad.