Fried Oysters (Gluten Free)

Last Sunday, I returned from an almost three month long sojourn in the United Kingdom where I either dined on reheatable Indian food from Tesco or vegetarian dishes from my daughter's student vegetarian cookbook. Having a desire to see the rest of the family we invited son and daughter in law (and grandbaby to be) over for dinner. After a couple of at cross purposes text messages, we ascertained that, yes, daughter-in-law did like fried oysters so they went on the menu.
The South section has about a million oyster recipes, so I figured I had better strike where the striking was good. This meant that Bob, my shellfish adverse husband, would have to eat something else as an appetizer. He is not generally crazy about this, but went along.
I bought a jar of oysters from the Fishery, our local fish store. If you have ever tried to open oysters, you will know that this was a wise move. For years, I had a scar on my left hand from where the knife I was holding slipped off the oyster into the bottom of my index finger.
Step one says to dry the oysters on paper towels. Our paper towel supply was depleted, so I just did the best with the few squares we had that I could. If you want to make fried oysters, I  suggest you lay in a supply of paper towels for the evening. It also pays to read the recipe all the way through because I  did not notice until this moment that the oysters were supposed to be dipped in beaten egg and cornmeal twice and then let stand for twenty minutes. I dipped once and fried immediately.
It would take a more discerning palate than mine to tell the difference. However, Julia Child says follow the recipe, so don't cut corners the way I did.

Fried Oysters

12 large plump oysters ( ours came in a jar.)
1 egg
2 tablespoons water
 yellow corn meal
salt and freshly ground black pepper to taste
fat for deep frying
lemon wedges

1. Drain the oysters and dry on paper towels.
2. Beat the egg with water. Dip the oysters one at a time in the egg, then in corm meal seasoned with salt and pepper. Dip them in egg again, then again in corn meal. Let stand thirty minutes.
3. Preheat the fat to 375 degrees. Fry the oysters until until corn meal is golden brown. Drain on paper towels. Serve with lemon wedges.
Makes two to four servings.