Rolled Oysters : Official Travel Source

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Rolled Oysters

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.

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.