Preparation:
In a medium bowl, combine the cornmeal, flour, eggs, milk, bacon fat, baking
powder and salt. Stir until the batter is smooth.
In a large saucepan or deep-fryer, heat the oil to 375F. Dredge each oyster
in the cornmeal batter and fry in batches until golden brown, about 1
minute.
Remove the oysters with a slotted spoon and drain on paper towels. Serve
with
lemon wedges. |
