Ingredients

• 1 ½ pints Shucked oysters
• 1 cup Cornmeal
• 1 cup Flour
• Pinch Salt and pepper
• Peanut oil for frying
Collard Slaw Ingredients
• 6 Collard leaves, cut into chiffanode*
• ½ head White Cabbage, shredded
• ½ cup Mayonnaise
• 2 tablespoons Black seedy mustard
• 2 tablespoons White vinegar
• 2 tablespoons Sugar
• Pinch Salt and pepper
Crème Fraiche Ingredients
• 1 cup Sour cream
• 2 ounces Buttermilk
• ½ ounce Fresh orange juice

Instructions

For Oysters
• Mix meal, flour and seasonings together for dredge.
• Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly to get crisp on the outside and still moist inside. Place on the slaw and place the crème fraiche on the side. Serve with pickled okra and deviled eggs.
For Collard Slaw
• Mix ingredients together and let set in refrigerator at least 1 hour.
• *Cut into ribbons.
For Crème Fraiche
• Mix all together and let stand overnight.