(Mrs. Lincoln's Boston Cook Book, 1884)
Wash the oysters, drain, sprinkle with salt and pepper, and let them stand twenty minutes.
Roll first in seasoned crumbs, then dip in beaten egg mixed with one tablespoonful of milk; roll in crumbs again, and fry one minute in smoking hot lard.
Drain on paper, and garnish with chopped or sliced pickle, or chowchow.
Serve with cold slaw or celery salad.
Fried oysters are much better, and spatter less in frying, if parboiled slightly and drained before rolling in the crumbs.
When only a few are wanted, and those especially nice, select the large oysters, roll them in fine crumbs, then in Mayonnaise dressing, then in crumbs again, and fry.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.