Fried Oysters

Ingredients

• seasoned with salt
• and pepper
• equal mixture of lard and salad oil
• beat three or four more eggs
• add equal bulk of rich cream

Method

1. 1

   Oysters must be drained thoroughly and all bits of shell removed.

2. 2

   Roll them in flour seasoned with salt and pepper, drop into hot lard and salad oil, and serve as soon as edges begin to curl.

3. 3

   For a richer version, dip oysters in egg and cream mixture, then roll in bread or cracker crumbs before frying.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 500. The excerpt below is the record exactly as published.

Fried Oysters. — This, next to soup, is the way in^hich oysters are most generally served and we give a number of recipes ; for all of them, the oysters must be drained thoroughly in colander and all bits of shell removed ; to do which it is sometimes necessary to take up each oyster, and some dry on a soft white cloth, although it is best to handle them as little as possible as it tends to toughen them. They can be breaded in any of the ways given on page 267 and bread-crumbs may be used, but it is then very necessary that they be wiped dry before dipping, but with cracker-dust draining is all that is needed. Where one is near a large bakery, it is nicer to buy the latter rather than to prepare it one's self and even more economical. Philadelphia Fried Oysters are prepared by rolling them in flour, seasoned with salt and pepper, dropping them into an equal mixture of lard and salad oil made smoking hot in frying- pan, and serving them the instant their edges begin to curl. For Oopher Fried Oysters, beat three or four more eggs, according to number of oysters to be fried, add equal bulk of rich cream

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