Corn Bread Fried Oysters

Corn Bread Fried Oysters

Use these as a garnish for the Red Snapper with Tomatillo-Serrano Chile
Vinaigrette.

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 eggs, lightly beaten
2 cups milk
1/4 cup melted bacon fat or butter
1 tablespoon baking powder
1/2 teaspoon salt
3 cups peanut oil, for deep-frying
36 freshly shucked oysters
Lemon wedges, as accompaniment

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.