Recipe tags: fish base, moderate difficulty, lunch, seafood, deepfry
|4 cups||vegetable oil for frying|
|2 cups||all-purpose flour|
|¼ tsp||baking powder|
|1 tsp||sweet paprika|
|2||large eggs, beaten|
|1 tsp||Better Than Bouillon® Fish Base|
|1 tsp||The Original “Louisiana” Brand Hot Sauce™|
|½ cup||minced green onions|
|1 lb||shucked oysters, roughly chopped|
|½ cup||Cajun mustard|
|1 tsp||freshly squeezed lemon juice|
|1 Tbsp||minced green onion|
Heat the vegetable oil in a large stockpot to 350°F.
Add the flour, baking powder, and paprika to a small bowl, whisk to combine.
Whisk the eggs, milk, Fish Base, Hot Sauce, and green onions together in a large bowl. Slowly whisk in the flour mixture. Fold the oysters into the batter.
Add the batter to the fryer by the tablespoon, in batches, and fry for 2 minutes per side. Remove the fritters using a slotted spoon to a plate lined with paper towels. Repeat until all of the batter is fried.
Whisk the mayonnaise, mustard, lemon juice, and green onion together in a small bowl.
Serve immediately with the mustard sauce.