Fried Oysters

Ingredients

• a quart of oysters
• sprinkle pepper
• as many dozens of oysters
• a pinch of cayenne pepper
• enough fat to cover the oysters

Method

1. 1

   Drain oysters, sprinkle with pepper, and chill.

2. 2

   Roll in crumbs, then in a batter made from egg yolks and other seasonings.

3. 3

   Fry in hot fat until browned.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 82. The excerpt below is the record exactly as published.

FRIED OYSTERS AND ONIONS. Have ready over the fire a frying-kettle half full of fat, heating, and a large frying-pan containing two tablespoons of butter and a dust of cayenne ; peel and slice a pint of white onions, and when the fat is hot drop in a few of the onions at the time, and fry them like Saratoga potatoes, taking them out of the fat with a skimmer and putting them in a colander to drain ; meantime carefully remove all bits of shell from a quart of oysters, and put them into the frying-pan with butter, taking care that the butter is brown ; make some toast, and lay it on a hot platter ; put the fried onions around the toast ; when the edges of the oysters curl pour them on the toast, and serve the dish at once. BATTER FOR CLAMS AND OYSTERS. One cup milk, one egg, one teaspoon cream of tartar, half teaspoon soda, a little salt, and flour to make as stiff as for fritters. OYSTER CROQUETTES. Scald and chop fine the hard part of oysters after taking the other part and liquor for a soup ; add an equal weight of mashed potatoes ; to one pound of this add a lump of butter the size of an egg, a teaspoon of salt, half a teaspoon of pepper, and quarter of a -teacup of cream. Make in small cakes, dip in egg and then in bread-crumbs, and fry in plenty of melted lard. FRIED OYSTERS. The oysters should be large and the cook not hurried. Drain the oysters in a colan- der ; sprinkle pepper and mix well, and set them in a cold place for fifteen or twenty minutes before cooking. Roll, separately, each oyster in sifted crumbs and then in a batter, made of the yolks of as many eggs as you have dozens of oysters, beaten with a little clarified butter, or salad oil, seasoned with a pinch of cayenne pepper and salted. Dip each oyster from the crumb into this, and repeat if crumbs enough do not adhere. Fry in very hot fat, and have enough to cover the oysters.

Cook this with the app: pantry check, scaling, and the assistant.