Ingredients
18 large oysters
1 cup buttermilk
1 tbsp Kaitaia Fire
¾ cups cornmeal
½ cups self-rising flour
1 tbsp Cajun seasoning (or Old Bay)
1 tsp SIDS SALT & PEPPER
Rice bran oil, for frying
Directions
Combine buttermilk and Kaitaia Fire in a bowl or large measuring cup and stir to combine. Add shucked raw oysters to the mixture and soak for 20 minutes while assembling the rest of the recipe.
In a shallow dish, combine flour, cornflour, cajun seasoning, and SIDS SALT & PEPPER. Stir to combine well.
Once oysters have finished soaking, dredge them in the seasoned coating mixture. Press the crumbs onto the oysters then move the breaded oysters to a tray and refrigerate for a few minutes while the oil heats.
Prepare a large frypan or Dutch oven with about an 3 cm of oil. Set over medium to medium high - the goal is to keep your oil around 190°C. Fry the oysters in batches so as not to overcrowd the pan. Monitor the temperature to ensure the oysters cook without burning. Fry for about 90 seconds, then flip, cooking for another minute or two. Move oysters to a rack to drain off any excess oil.
Serve oysters with lemons and spicy aioli or tartar sauce.
