dozen medium to large shucked oysters in their liquor (about 3 pounds)
3
tablespoons Chef Paul Prudhomme's Seafood Magic®
1
cup all-purpose flour
1
cup corn flour
1
cup cornmeal
Vegetable oil for deep-frying
Place oysters and oyster liquor in large bowl. Add 2 tablespoons of the Seafood Magic® to oysters, stirring well. In medium bowl, combine flour, corn flour, cornmeal and the remaining 1 tablespoon Seafood Magic®. Heat 2 inches or more of oil in deep-fryer or large saucepan to 375°F. Drain oysters and then use a slotted spoon to toss them lightly and quickly in seasoned flour mixture (so oysters don't produce excess moisture, which cakes the flour); shake off excess flour and carefully slip each oyster into hot oil. Fry in single layer in batches just until crispy and golden brown, 1 to 1-1/2 minutes; do not overcook. (Adjust heat as needed to maintain temperature at about 375°F.) Drain on paper towels and serve.
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