Matagorda Bay oysters plump and sweet

My little sister brought me a gallon of Matagorda Bay oysters. They are delicious raw. I could eat the whole gallon in a matter of days. Just because, I decided to fry up a few dozen. My oh my, they are sinfully decadent. 

I used a basic tempura-like recipe for the batter.

1/2 C finely ground Douget's white rice. (coffee mill)

1/2 C corn starch

1 T baking soda

using an ice cold HEB 1877 sparking water. I used just enough to thin the batter to a light consistency. It worked great.









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