Fried Oysters

Ingredients

• 25 large oysters
• Dip each oyster in beaten egg
• roll in cracker dust or fine bread crumbs
• well seasoned with salt
• and pepper

Method

1. 1

   Select large oysters; drain them and dry between soft towels.

2. 2

   Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper.

3. 3

   Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat.

4. 4

   Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 23. The excerpt below is the record exactly as published.

FRIED OYSTERS Select large oysters; drain them and dry between soft towels. Dip each oyster in beaten egg until it is thoroughly coated; then roll in cracker dust or fine bread crumbs well seasoned with salt and pepper. Lay the oysters in a wire basket, a few at a time, and lower them into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if it browns in tliirty seconds the fat is sufficiently hot; if it burns the fat is too hot. Fry the oysters a delicate brown; drain them over the fat; then lay on brown paper in the oven until serving time. Olive oil is best for frying, though suetine, cottolene, crisco, or a mixture of suet and lard brings good results. Butter alone or lard alone should never be used. OYSTER PIE 40 large oysters

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