Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 pound small oysters, in their liquor
- 2 eggs
- 1 cup medium-grind cornmeal
- 1 T. cayenne (less if you'd like)
- 1 T. fresh ground black pepper
- 1/2 pound good bacon
Fry the bacon over medium-low heat until crispy and let drain on paper towels.
Meanwhile, mix the cornmeal, cayenne and black pepper together in a bowl.
In another bowl, whisk the eggs and 2-3 tablespoons of the oyster liquor together.
Pick through the oysters to make sure no bits of shell are on them, them dip each one into the egg mixture and then into the cornmeal mixture.
Fry over medium heat until golden brown, about 4-5 minutes. You will need to do this in batches so you don't crowd the pan. Drain the oysters on paper towels with the bacon.
Serve at once with hot black coffee, maybe some hash browns and an egg or two. Finish with a piece of fruit and you have yourself a breakfast that'll carry you through to dinner!