Fried Oysters

Ingredients

• one pound of clarified fat or lard
• a peeled potato
• a colander to drain

Method

1. 1

   Roll oysters in cracker dust, dip in beaten eggs, then roll in cracker dust again.

2. 2

   Let them sit for 30-45 minutes.

3. 3

   Heat fat until blue smoke arises, drop in a potato to regulate heat, then add oysters.

4. 4

   Cook until light brown on both sides, then drain and serve hot.

As published

This recipe was extracted from Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.

one pound of clarified fat or lard; when the blue smoke arises (which indicates a heat of 375°, the proper cooking point), drop * into it a peeled potato or piece of hard bread, which has the effect of preventing the fat growing hotter, drop in the oysters very lightly, and when a light brown turn to brown the other side; and then remove to a colander to drain a moment, or lay upon a piece of brown paper, which will absorb the superfluous grease. The time for cooking is about three minutes. Serve while hot on a hot platter. Fried oysters

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