- bluepoint oysters
- 1 tablespoon purpose flour
- 1 tablespoon egg
- 1 cup mixture of 1/3 each of yellow corn meal, plain bread crumbs and cracker meal with 1 tsp. old bay seasoning
Transfer oysters to a solid hotel pan.
Mix in 1 tbsp.
flour so that a thick coating forms around the oysters.
Add egg to pan and mix in thoroughly.
Place the prepared breading in hotel pan and set aside.
Using a metal strainer, remove oysters from hotel pan and shake off any excess egg.
Transfer oysters to the pan with the breading and roll around to coat lightly.
Transfer oysters to an aluminum sheet pan, cover with plastic, label, date, and refrigerate until ready to use.
Breaded oysters have a 1-day shelf life