CORNMEAL ENCRUSTED OYSTERS

Fried oysters are a perennial favorite and are a welcome addition to a variety of dishes. Whether they are served in salads, Po’ Boy sandwiches or by themselves with a little bit of cocktail or tartar sauce, there are never any leftovers.

24	Sequim Bay oysters, freshly shucked
1 1/2	cups yellow cornmeal
1/2	cup flour
2	teaspoon salt
1/2	teaspoon cayenne pepper
1/2	teaspoon black pepper
1	cup buttermilk

• Preheat oven to 450F degrees.
• Drain oysters completely.
• In a shallow dish or pie plate, mix cornmeal, flour, salt, cayenne and pepper. Pour buttermilk into a separate bowl.
• Dip the oysters into the buttermilk, then into the cornmeal, taking care not to build up too thick a crust. Place fully coated oysters onto a lightly oiled baking sheet. Bake (or fry in smoking hot vegetable oil) until golden brown on their bottoms, abut 10 minutes, then turn over and bake an additional 10 minutes.
• Serve with SPICY COCKTAIL SAUCE (see CONDIMENTS)