Ingredients
- shucked large oysters, shucked; large; cleaned and dried1 pint
- eggs2
- cream1/4 cup
- fine bread crumbs or cracker crumbs, fine; or cracker crumbs2 cup
- salt, to taste
- black pepper, to taste
- cayenne pepper, to taste
- vegetable oil, to fry
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Take the cleaned oysters, place them on a clean towel, and dry them.
Beat the eggs and cream together, and place in a shallow bowl.
Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate.
With a fork, dip each oyster individually in the egg, then in the crumbs. With the back of a spoon, pat the crumbs to adhere them to the oysters.
Heat the oil in a frying pan—the amount of oil will vary with the cooking method used.
Deep fry, pan fry, or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly until light brown on both sides; 1 or 2 minutes a side should be enough.
Serve hot.