Fried Oysters
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 508. The excerpt below is the record exactly as published.
FRIED OYSTERS. Use for frying the largest and best oysters you can get. Take them from the liquor, lay them in rows upon a clean cloth and press another lightly upon them to absorb the moisture ; have ready some beaten eggs and some cracker dust. Heat enough oil in the pan to cover the oysters. Fry them only in the very best of sweet oil. Avoid another prevailing mistake of frying too much ; fry not to a dark brown, but only to a rich golden brown. The former course tends to make the oysters tough, while the plan of frying only to a deep, rich yellow, leaves them far more tender, and with a much higher oyster flavor. Dip each one in the egg first, then into the cracker, rolling it over, that it may be completely covered. Drop them into the frying-pan and fry quickly. Do not let them remain in the pan an instant after they are done. Serve dry, on a hot dish. 616 SHELL FISH. OYSTERS FRIED IN BATTER. Take one cup of sweet milk, one egg, a pinch of salt and flour enough to make a stiff batter ; dip the oysters in the batter and fry one at a time, each one having a little batter on it. FRICASSEED OYSTERS. Parboil fifty of the freshest of extra prime oysters
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