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Credit: Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky.
The National Culinary Review, March 2012
12 raw oysters
2 oz. milk
2 oz. seasoned flour
Fresh ground pepper
Method: Put oysters in milk; dredge in seasoned flour. In deep fryer, fry oysters in canola oil at 350ºF for 2 minutes. Remove; season with salt and pepper, to taste. Serve with rémoulade or cocktail sauce.
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