From The Lady & Sons Savannah Country Cookbook: Southern Fried Oysters with Spicy Dipping Sauce

Ingredients

⅓ cup Paula Deen Vidalia Onion Peach Grilling Marinade

1 tablespoon sour cream

½ cup all-purpose flour

2 large eggs

3 tablespoons The Lady & Sons Signature Hot Sauce

1 cup panko bread crumbs

12 oysters, freshly shucked

2 cups peanut oil (or canola oil)

Kosher salt

Directions

To prepare dipping sauce, in a small bowl, combine marinade and sour cream. Mix well and set aside.
Place flour in a small bowl.
Whisk eggs and hot sauce in a second small bowl.
Place bread crumbs in a third small bowl.
Dredge oysters in flour, shaking off any excess. Dip flour-dredged oysters in egg mixture, shaking off any excess. Roll oysters in bread crumbs, coating completely.
Place on baking sheet and place in refrigerator while frying oil comes to temperature.
In a heavy skillet, heat oil to 325 degrees. Add breaded oysters and fry until golden brown, about 1 to 2 minutes. Drain on paper towels and immediately sprinkle with salt. Serve warm with dipping sauce.

More About The Lady & Sons Savannah Country Cookbook

Paula Deen’s first and best-selling cookbook proves that true Southern cooking never goes out of style. Paula has added 25 recipes to her classic collection of down-home Southern family favorites, including Paula’s famous Chicken and Waffles, Oven-Fried Catfish, Savannah Sloppy Joes, and Sweet Blueberry Corn Bread. This friendly cookbook from The Lady & Sons, one of the most frequently visited restaurants in Savannah, comes filled with hundreds of quick and easy recipes perfect for home entertaining, family picnics, or Sunday dinners.

The Lady & Sons Savannah Country Cookbook is now available at Amazon, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.