Rolled Oysters

Louisville Rolled Oyster

• 1 cup white cornmeal
• 1⁄2 cup flour
• 1 tsp. baking powder
• 1⁄2 tsp. kosher salt
• 1⁄4 cup milk
• 1 ½ pint of oysters with 2 T of the liquor reserved
• 1 egg
• 2 – 3 cups Canola Oil, for frying (or lard)

Sift together flour, baking powder and salt. Beat egg, milk and oyster liquor together and add to bowl.

Grab 3 oysters at a time, rolling in a bowl of cornmeal only, then into the batter. Repeat.

Place all rolled oyster “packets” on lined backing sheet with parchment or waxed paper.

Bring oil to 375 degrees in a cast iron skillet. Fry oysters 2 or up to 3 at a time in skillet until golden brown. Approximately 2 minutes per side.

Place on paper-toweled platter and repeat until all oysters are fried. Serve with tarter and/or cocktail sauce. Optional: oysters crackers.

Bubbling Over

• 1 sugar cube
• 1 ounce bourbon
• Orange bitters
• Vanilla Extract
• Champagne
• Orange

Saturate one sugar cube with bitters and add a couple drops of vanilla extract. Drop the sugar cube into the bottom of a champagne glass. Add the bourbon and then fill the rest of the glass with champagne. Garnish with an orange peel.