Oysters Fried
From La cuisine creole, 1885
Moderate heat is essential to cook through.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 14. The excerpt below is the record exactly as published.
OYSTERS FEIED. Take large oysters from their own liquor; dry and lay them in a towel till you beat, very hot, a cup of lard in a thick-bottomed pan. Dip each oyster in wheat flour, or roUed cracker, until it will hold no more; then lay it in the pan. The fire must be moderate, or the oysters will scorch before cooking through. They will brown on one side in five minutes, then turn them. Oysters may be dipped in beaten egg
Cook this with the app: pantry check, scaling, and the assistant.