Fried Oysters

Ingredients

• Select large oysters for single frys
• finely shifted stale bread crumbs
• 1 tablespoon of cold water
• desired fat

Method

1. 1

   Drain the oysters and look them over carefully for small pieces of shell.

2. 2

   Have finely shifted stale bread crumbs seasoned with salt and, lightly, with pepper.

3. 3

   Dip the oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs.

4. 4

   Place the oysters on a pan or board and allow them to stand until the egg and bread coating has hardened.

5. 5

   Heat in an iron kettle any desired fat until hot enough to brown a bread crumb in 40 seconds.

6. 6

   Then carefully place the oysters in a wire basket, lower them in the fat slowly, and cook until golden brown.

7. 7

   As the oysters are removed put them on paper to absorb the excess fat and keep warm until all are prepared.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 40. The excerpt below is the record exactly as published.

FRIED OYSTERS Select large oysters for single frys. Drain the oysters and look them over carefully for small pieces of shell. Have finely shifted stale bread crumbs seasoned with salt and, lightly, with pepper. Dip the oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them to stand until the egg and bread coating has hardened. Heat in an iron kettle any desired fat

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