Pan-Fried Oysters Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1974
FAT
156%
CHOL
438%
SOD
77%

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Ingredients for 2 servings

Hot sauce, to taste

Buttermilk, to cover oysters

1 cup yellow cornmeal

Vegetable oil, as needed for frying

2 dozen shucked oysters, drained well

2 tablespoons Rustic Rub seasoning

1 cup all-purpose flour

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