In this episode Stacey and Jessica make Rolled Oysters and Bubbling Over cocktail
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.
- 1 sugar cube
- 1 ounce bourbon
- Orange bitters
- Vanilla Extract
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.