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1
Roughly chop the shucked oysters into 1/4 inch chunks.
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2
In a small bowl, mix the horseradish, juice from the tangerine, jalapenos, and chopped oysters. Don't be afraid to get your hands dirty.
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3
In another bowl, mix the cornmeal, flour, and dried herbs. This is your coating. In a third bowl, prepare the whisked egg. Now you are ready to fry.
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4
Heat canola oil in a high-sided pan over high heat. You will want it to reach 360 degrees before dipping in your pops, but if you do not have a thermometer, you can test the heat by throwing in a little of the cornmeal to see if the oil spits and it turns to a nice golden brown.
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5
While the oil is heating, begin prepping your oyster pops. Take a teaspoon size scoop of the oyster/jalapeno/juice/horseradish mixture and plop into the dry ingredients. Squish and mold until you have formed a ball. It should have a thick enough cornmeal/flour coating that it holds together.
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6
Dip the ball into the egg mixture.
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7
Dip back into the cornmeal/flour again for a second coating. Set aside on a plate and repeat until all of the oyster/jalapeno/juice/horseradish mixture has been used. If the cornmeal and flour gets too clumpy, add some more.
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8
When oil is ready, carefully lower the pops (2-4 at a time, depending on size of the pan) and let them crisp for 2 minutes on either side.
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9
Remove from oil and let dry on a paper towel.
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10
Place on a plater with desired accoutrements, serve, and watch them disappear.
