Blackened Oysters
(for Smokey)

48 extra small oysters, shucked
Flour and Cajun "Magic Dust" for dredging (recipe follows)
Canola oil for frying

Blend "Magic Dust" into flour to taste.start with a small amount and add
until you've got the degree of heat that you prefer. You can always add
more! Dredge the oysters, one at a time, in flour-magic dust mixture.
Shake off the excess flour and place on a large tray. Allow to sit while
heating the oil. Heat a large saute pan containing 2/3 cup of canola
oil, or enough oil to fill the pan about 1 inch deep. Heat the oil until
almost smoking. Carefully place about 1 dozen oysters in the pan - don't
crowd them. They shouldn't touch each other. Saute them until they begin
to ruffle and brown at the edges. Turn them and cook until equally
golden-brown on the other side. Remove to a tray covered in paper towels
to drain. Continue cooking the rest of the oysters in the same fashion.
Serve with your favorite tartar sauce AND with a Creole tartar sauce, and
fresh lemon slices.

(Serves 4)

Magic Dust Ingredients
1/2 cup Paprika
2 tablespoon Mustard powder
1/4 cup Salt
2 tablespoon Pepper
1/4 cup Sugar
1/2 cup Garlic powder
1/4 cup Chili powder
2 tablespoon Cayenne
1/4 cup Ground cumin

Mix all the ingredients & store in a tightly covered container after
placing
some in a shaker for the table.

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