Raw Oysters
1 / 2 cup cornmeal, preferably yellow
2 tsp. Big Kevin’s seasoning
1 / 2 tsp. salt
Vegetable oil for frying
Loaf of French bread
Rinse oysters and drain. Combine all ingredients except the oil and blend well. Heat oil in a skillet of fryer to 375 degrees.
Dredge the oysters in the seasoned cornmeal and drop a few oysters at a time into the hot oil. Stir often, frying until golden brown, about 1-2 minutes. Remove and drain on paper towels. Let the oil return to the proper temperature before cooking the next batch.
Herbed Butter:
1 / 2 lb. butter
1 / 4 cup parsley
1 / 4 cup green onion
6 cloves garlic
1 / 2 tsp. salt
Allow butter to get to room temperature. Place all ingredients in food processor and puree until completely smooth. Place in a container and refrigerate until ready to use.