Fried Oysters-Batter Question
I have almost 2 pints of Pacific oysters I bought yesterday. Because they are fairly large, I want to flash-fry them.
I like a crispy batter with some texture on my fried oysters so my question is this-
Have any of you ever used semolina flour for frying? Instead of using cornmeal+white flour, I am considering using semolina flour+white flour. So that I don't compromise almost $20 worth of oysters, I thought I better check with you guys first.
What is your favorite batter for good, crispy, fried oysters?