Ingredients
2
tbsp dried cranberries, chopped
1
1/2 tsp grated orange peel
2
8-ounce jars shucked oysters, large oysters halved, drained well
Directions
1.
Mix first 4 ingredients and 1/2 teaspoon orange peel in small bowl. Season sauce with salt and pepper. Combine yellow cornmeal, flour and remaining 1 teaspoon orange peel in medium bowl. Sprinkle oysters with salt and pepper; coat with cornmeal mixture. Heat oil in large skillet over medium-high heat. Add oysters and fry until golden and crusty, turning once, about 5 minutes. Transfer to paper towels; drain. Serve oysters with sauce.
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