Ingredients
| Oil for Frying | |
| Buttermilk | 2 cups |
| Shucked clams | ½ pound |
| Shucked Oysters | ½ pound |
| Lemon cut in half | |
| Sea salt |
Directions
- Pour enough oil into a large, deep, heavy frying pan to reach a depth of 3 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- While the oil is heating, put the buttermilk and the breadcrumbs in seperate shallow bowls. Working in batches, dip clams and oysters in buttermilk to coat completely. Allow the excess buttermilk to drip back in to the bowl. Dredge clams and oysters in the breadcrumbs. Place the clams and oysters on a baking sheet and continue.
- When the oil is hot, fry the clams and oysters in batches, about 3 minutes per batch. Using a slotted spoon, transfer the friend seafood to a paper towel to drain.
- Immediately sprinkle the fried seafood with freshly squeezed lemon and sea salt. Serve with a dipping sauce of your choice.
