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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 4 Servings

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1/2 cup ketchup
1 tbsp prepared horseradish
1 tsp fresh lemon juice
1/2 tsp worcestershire sauce
1/2 cup yellow cornmeal
1 tsp paprika
1/2 tsp salt
1/4 tsp ground red pepper
1/4 tsp black pepper
3 2 medium oysters, drained well
2 tbsp vegetable oil
lemon wedges (optional)

Directions

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1 Preheat oven to 450°.
2 Combine ketchup and next 3 ingredients; set aside.
3 Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely.
4 Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450° for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktail sauce. Garnish with lemon wedges, if desired.

Directions

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1. Preheat oven to 450°.

2. Combine ketchup and next 3 ingredients; set aside.

3. Combine cornmeal and next 4 ingredients in a bowl; stir well. Transfer to a plate. Add oysters in batches of 8; toss to coat completely.

4. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange oysters on pan in a single layer. Bake at 450° for 8 minutes; turn and bake an additional 8 minutes or until golden. Remove oysters from pan. Serve immediately with cocktail sauce. Garnish with lemon wedges, if desired.

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