Fried Oysters

Ingredients

• large oysters
• six ounces of flour
• the yolk of an egg
• an ounce of clarified butter
• a quarter of a pint of lukewarm water
• a pinch of salt
• the well-whisked whites of two eggs

Method

1. 1

   Simmer oysters in their liquor for 2 minutes, dry, and beard.

2. 2

   Mix flour, egg yolk, clarified butter, and water to make batter.

3. 3

   Add salt and let stand.

4. 4

   Stir in egg whites, dip oysters, and fry until crisp.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1065. The excerpt below is the record exactly as published.

Fried oysters are gene- rally used to garnish fish, cither boiled or fried, and large oysters are the best for the purpose. Open the oysters, and simmer them for two minutes in their own liquor, dry them in a cloth, beard them, and dip them in a frying batter made as foUows : — Rlix six ounces of flour very smoothly with the yolk of an egg, an ounce of clarified butter, and a quarter of a pint of luke- warm water, beat the mixture until it is quite smooth, then add a pinch of salt, and let the batter stand in a cool place for a couple of hours. Stir in briskly the well-whisked whites of two eggs

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