Fried Oysters

Ingredients

• Select large oysters
• season with salt
• and pepper
• dip it in white corn-meal and flour sifted together
• cover with ^^% batter
• then with crumbs
• fry in a basket in very hot fat
• drain on cheese-cloth
• garnished with lemon points

Method

1. 1

   Select large oysters, drain on a sieve, lay singly on a plate, and season with salt and pepper.

2. 2

   Lift each oyster by sticking a small skewer through its thin edge, dip it in white corn-meal and flour sifted together, cover with batter, then with crumbs, fry in a basket in very hot fat, drain on cheese-cloth, and serve on a warm platter, garnished with lemon points.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.

Fried Oysters. — Select large oysters, drain on a sieve, lay singly on a plate, and season with salt and pepper. Lift each oyster by sticking a small skewer through its thin edge, dip it in white corn-meal and flour sifted to- gether in equal proportions, cover with ^^% batter, then with crumbs, fry in a basket in very hot fat, drain on cheese-cloth, and serve on a warm platter, garnished with lemon points

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