Rolled Oysters

Adapted by
February 2014
Yield: 3 rolled oysters


1½ cups yellow cornmeal
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ cup sugar
½ teaspoon salt, plus additional as needed
1¼ cup buttermilk
1 egg
9 shucked Blue oysters


Heat deep-fryer to 350ºF. In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. Add buttermilk and egg and whisk to combine. Add oysters to batter, mixing to coat. Take three oysters at a time and roll in hands to form a ball, like a criquette. Dip back in batter and gently drop into fryer. Repeat with remaining oysters, frying until golden brown and crisp. Drain and season with salt. Serve with fermented-chile hot sauce.