Fried Oysters No. 2

Ingredients

• large oysters
• two eggs
• pepper
• salt
• cornmeal
• boiling lard

Method

1. 1

   Drain oysters and lay on a napkin.

2. 2

   Beat eggs and season.

3. 3

   Dip each oyster in egg, then cornmeal, and fry in boiling lard until light brown.

Nutrition per serving

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 12. The excerpt below is the record exactly as published.

two eggs, and season with pepper and salt. Dip one oyster at a time first in the egg and then in cornmeal. Drop in boiling lard and fry a light brown. Fried Oysters — No. 3.— A certain Boston hotel is famous for its fried oysters. Instead of rolling the shellfish in egg and crumbs the chef washes them, dries them thoroughly and dips them in a thin, highly seasoned oil mayonnaise, then in crumbs. This process gives oysters a flavor which is indescribably pi- quant. Fried Oysters. — Drain through a sieve ; beat up two or three eggs ; sprinkle salt and pepper over oysters ; then dip each oys- ter into the egg and then bread crumbs. Have a hot skillet or pot ; put equal parts of butter and lard, or all lard, into the pan, take out when brown on a wire spoon or egg beater. They are equally as good dipped in meal and fried, but will not look as large. Fried Oysters. — Select fine, large oysters for this; lay them on a clean cloth to drain, then dip each first in salted and pep- pered cracker-dust, next in the yolk of an egg beaten up with one tablespoonful of cold water, and then again in the crumbs. Let them stand on ice or in a cold place for thirty minutes, arranging them on a platter so that they shall not crowd one HOW WE COOK IN TENNESSEE. another. Fry them to a good brown in boiling lard

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