Oysters, Fried

Ingredients

• the yolks of two or three eggs
• two dozen large, prime oysters
• salt and white or red pepper
• enough butter in the dripping-pan

Method

1. 1

   Drain oysters and dry.

2. 2

   Beat egg yolks until light, dip oysters in egg, then in rolled cracker, and again in egg and cracker.

3. 3

   Fry in hot butter until brown on both sides.

4. 4

   Serve immediately.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 163. The excerpt below is the record exactly as published.

Oysters, Fried — Select the largest and plumpest, drain, and spread on a cloth to absorb all the liquor ; beat un- til light the yolks of two or three eggs ; dip in an oyster, then into rolled cracker, again into the egg, and then into cracker. Have the butter per- fectly hot, and enough in the dripping- pan to cover the oysters, just as in frying doughnuts or fritters. Lay them in one at a time; when brown, turn, and brown the other side. Cooked in this manner, they are less greasy than where there is only fat enough to fry them in the ordinary way. Fried oysters should be served immediately. Oysters Fried in Batter (the old Virginia recipe). — Select two dozen large, prime oysters, and dry them on a soft cloth. Mix four table-spoon- fuls of sifted flour, one table-spoonful of olive oil, a little salt, and the beaten whites of two eggs, and add enough warm water to make a batter that will wash the bowl of a spoon. Dust each oj^ster very lightly with salt and white or red pepper

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