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Ingredients
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Oysters
Horseradish Sauce
Method
Preparing the Oysters
Shuck the Oysters
Carefully shuck the fresh Gulf oysters, discarding the top shell and reserving the bottom shell with the oyster inside. Set aside on a plate.
Prepare the Breading Mixture
In a shallow bowl, combine cornmeal, all-purpose flour, salt, black pepper, and cayenne pepper. Mix well.
Prepare the Egg Wash
In another shallow bowl, whisk together the eggs and milk until well combined.
Frying the Oysters
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Oysters
Carefully place the breaded oysters into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden and crispy, turning halfway through. Remove with a slotted spoon and place on paper towels to drain excess oil.
Making the Horseradish Sauce
Mix the Sauce
In a small bowl, combine the Helena horseradish, mayonnaise, lemon juice, and a pinch of salt. Stir until smooth and well blended.
Serving
Serve the Oysters
Arrange the crispy fried oysters on a serving platter and serve hot alongside the horseradish sauce for dipping.