More Oysters For The Hawthornes.

You know the Hawthornes love their oysters.

One of the nice things about my foot surgery is being waited on, kinda, by Mr. Hawthorne. And Mr. Hawthorne makes the bestest fried oysters.

He served these with a remoulade sauce and Rosie's Pig Shack Sauce, my version of Boar and Castle sauce.

Mr. Hawthorne seasoned his flour with freshly ground salt and pepper.

Then he added in a little fine corn meal.

Here's his fry station. After Mr. Hawthorne shucked the oysters, he left them in their likker until ready to fry. Then he dredged them in the flour mixture, shaking off the excess, and dropped them one by one into the hot oil.

These should fry up in about a minute. If not, then your oil isn't hot enough. If you don't have a thermometer, use a wooden utensil. Stick the end of a wooden fork or spoon into the hot oil and watch for the bubbles. Bubbles should vigorously bubble out of the spoon when the temperature is hot enough.

Drain on paper towels.

Rocquie's cabbage salad was the perfect accompaniment to these oysters.

Tell me you don't want some.

Ouch! Just felt that stab again. Zzzadig? Put the pins away, man.