Fried shrimp, oysters, pickles and hush puppies...oh my! We love frying food in the South and it's a true skill that I learned over the years from my Grandma...Janie Clyde. Frying in batches, she always served the men first while the women cleaned up...a true form of the way she grew up!
1 pound shrimp peeled and deveined with tails left on
1 pound oysters
1 pound House-Autry Seafood Breader
1/4 cup Cavender’s Greek Seasoning
2 tablespoons salt
2 tablespoons fresh ground black pepper
Peanut oil for frying
4 brown paper bags
Valine’s Famous Cocktail Sauce
Preheat 3 inches of oil to 375 degrees F. Rinse seafood in cold water and shake off excess moisture. Combine two brown paper bags. Place House-Autry Seafood Breader, Cavender’s Greek Seasoning, salt and pepper in paper grocery bags. Place seafood in paper grocery bags until coated. Deep fry in batches, but do not overload the dryer. Fry for 1-2 minutes or until golden brown.
Remove from seafood from oil and drain on the two remaining brown paper bags. The brown paper bags are much more absorbent than paper towels and the seafood won’t stick.
Serve with Valine’s Famous Cocktail Sauce.