Louisiana Oyster Plate Recipe

Prepare the Oysters

Shuck the oysters and place them in a bowl. In a separate bowl, mix the cornmeal, flour, cayenne pepper, salt, and black pepper. In another bowl, whisk together the eggs and milk.

Coat the Oysters

Dip each oyster into the egg mixture, then dredge in the cornmeal mixture, ensuring they are well coated.

Fry the Oysters

Heat vegetable oil in a deep skillet over medium-high heat. Fry the oysters in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Wash and cut the heirloom potatoes into wedges.

Season and Roast

Toss the potatoes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Mix the Ingredients

In a bowl, combine cornmeal, flour, baking powder, sugar, salt, and onion. Stir in milk until just combined.

Fry the Hush Puppies

Heat oil in a deep pot. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.