By Chef Troy Mendoza of The Cabin restaurant Ingredients: 1/2 gallon raw oysters 2 quarts vegetable oil for deep frying 1/2 cup all-purpose flour 1 tbsp. Season-All or Cajun seasoning (like Tony Chachere's) 1 tsp. salt 1/2 tsp. ground black pepper 2 eggs, lightly beaten 1/8 cup fresh rosemary 1/4 cup Worcestershire sauce 1/2 lb. butter 1/2 cup honey 2 cups Louisiana-style hot sauce Method:
- Heat oil in skillet or deep fryer to 375º F.
- Combine flour, Cajun seasoning, salt, and black pepper.
- First dredge the oysters in whole milk and then in the seasoned flour. Drop the oysters in oil (most Southern servers fry their seafood in a vegetable oil) and fry them till they float, about 2 minutes. Most cooks agree that when the seafood floats, it’s done.
- Mix all of the remaining ingredients together in a medium saucepan. Heat the sauce to a simmer and remove from heat after well blended.
- Add the oysters to the mixture and toss until the oysters are coated.
- Serve over a bed of fresh lettuce with lemon wedges.
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