Fried Oysters
From Table Talk's illustrated cook book, 1906
Ensure fat is smoking-hot before frying each batch.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 11. The excerpt below is the record exactly as published.
FRIED OYSTERS To be of the same crispness as those served at first-class restaurants oysters should be carefully washed, drained and dried and should not be crumbed until just before frying. Dip each into slightly beaten egg and roll FRIED OYSTERS. in fine dried bread crumbs— cracker crumbs will soften and grease soak more readily. Have ready a deep kettle half filled with smoking-hot fat
Cook this with the app: pantry check, scaling, and the assistant.