I love oysters. Our church, St. James Episcopal in Wichita, celebrates Mardi Gras with an amazing all-you-can-eat oyster and beer fest. It's a tradition we wouldn't miss. Last night, after Dave and I had our fill of all manner of oysters (cooked, raw and swimming in steaming cream with fresh leeks and tabasco) we helped with post-party clean-up. And before the night was over, we scored a bucket of fresh oysters to cook at home for our Ash Wednesday supper.Tonight I dipped my stash of oysters in ice water and then coated each in cornmeal. I heated about a cup of vegetable oil in the wok on high heat, threw in oysters about a half dozen at a time, and fried for just a couple minutes, 'til they were nicely browned. After moving the oysters to a plate, and soaking up the excess oil with a paper towel, I served them with lemon and tartar sauce. Dave made a nice salad to go with. Nice way to kick off the Lenten season, I'd say.
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