Southwest Fried Oysters

Ingredients

• 2 cups buttermilk 
• 1.5 teaspoons chili powder 
• 1 cup flour all-purpose
• 1.5 teaspoons garlic powder 
• 0.5 teaspoon pepper black
• 1.5 teaspoons ground pepper red
• 0.5 teaspoon mustard dried
• 1.5 teaspoons oregano dried
• 2 pints dozens oysters fresh drained
• 1 tablespoon paprika 
• 0.5 teaspoon salt 
• 6 servings vegetable oil 
• 0.5 cup cornmeal yellow

Equipment

• paper towels
• dutch oven

Directions

1. Combine oysters and buttermilk in a large shallow dish or zip-top plastic freezer bag. Cover or seal and chill at least 2 hours.
2. Drain oysters well.
3. Combine flour and the next 9 ingredients. Dredge oysters in flour mixture, shaking off excess.
4. Pour oil to a depth of 1 inch in a Dutch oven; heat to 37
5. Fry oysters, in batches, 3 minutes or until golden.
6. Drain on paper towels.
7. Serve immediately.
8. Fried Buffalo Oysters: Prepare Southwest Fried Oysters as directed, omitting the chili powder. Stir together 1/2 cup melted butter, 1/2 cup hot sauce, and 2 tablespoons fresh lemon juice.
9. Pour butter mixture evenly over hot fried oysters.
10. Serve oysters with Ranch dressing and celery sticks on the side.
11. Fried Buffalo Oyster Po'Boys: Prepare Fried Buffalo Oysters as directed. Split 4 French bread rolls.
12. Spread 1 tablespoon mayonnaise evenly on cut sides of rolls.
13. Place 1/4 cup shredded iceberg lettuce and one-fourth of Buffalo Oysters on bottom halves of rolls; cover with roll tops.