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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 jar oysters for two people
1 cup flour
Salt and pepper to taste
2 eggs
1/4 cup water or milk
2 cups fine dry bread crumbs or Panko
Vegetable oil or shortening...enough to come up 1 inch on your frying pan when hot
Drain the oysters in a strainer or colander. Discard the drained liquid or reserve to flavor oyster stew.
Prepare the breading: In one bowl combine the flour and salt and pepper. In another bowl beat the eggs with the water. (Note: the Wolf and sons use milk in their egg wash and make it an eggy wash, not so much liquid.) In a pie pan or similar wide shallow bowl place the fine dry bread crumbs (plain, not seasoned)or Panko crumbs.
Line a sheet pan with waxed paper or parchment paper. Using a fork or spoon, transfer an oyster to the flour bowl and dredge with flour. Transfer to the egg mixture bowl and coat with the egg mixture, then transfer to the bread crumbs or Panko and coat with that. Lift the oyster up to dislodge excess bread crumbs or Panko and place the breaded oyster on the prepared sheet pan. Repeat this process until all of the oyster have been breaded. Chill the oysters for at least 15 minutes, up to 30 minutes to set the breading.
Slowly heat the vegetable oil or shortening in a frying pan to about 1 inch depth (the Wolf and sons might have it deeper, more like 2-3 inches), until oil is very hot, just shy of smoking. When the oil is hot, fry the oysters, about 6 - 8 at a time, turning to the other side when the first side is golden brown. When golden on both sides, remove from the oil with slotted spoon or tongs to a tray lined with absorbent paper. Add the next batch of oysters, then transfer the ones on the absorbent paper to a cookie sheet in a warm oven to keep them warm. Put them in to fry at intervals so you don't cool the oil.
When all are fried, mound on a platter and serve with lemon wedges and ketchup or chili sauce.
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FRIED OYSTERS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 jar oysters for two people
1 cup flour
Salt and pepper to taste
2 eggs
1/4 cup water or milk
2 cups fine dry bread crumbs or Panko
Vegetable oil or shortening...enough to come up 1 inch on your frying pan when hot
Drain the oysters in a strainer or colander. Discard the drained liquid or reserve to flavor oyster stew.
Prepare the breading: In one bowl combine the flour and salt and pepper. In another bowl beat the eggs with the water. (Note: the Wolf and sons use milk in their egg wash and make it an eggy wash, not so much liquid.) In a pie pan or similar wide shallow bowl place the fine dry bread crumbs (plain, not seasoned)or Panko crumbs.
Line a sheet pan with waxed paper or parchment paper. Using a fork or spoon, transfer an oyster to the flour bowl and dredge with flour. Transfer to the egg mixture bowl and coat with the egg mixture, then transfer to the bread crumbs or Panko and coat with that. Lift the oyster up to dislodge excess bread crumbs or Panko and place the breaded oyster on the prepared sheet pan. Repeat this process until all of the oyster have been breaded. Chill the oysters for at least 15 minutes, up to 30 minutes to set the breading.
Slowly heat the vegetable oil or shortening in a frying pan to about 1 inch depth (the Wolf and sons might have it deeper, more like 2-3 inches), until oil is very hot, just shy of smoking. When the oil is hot, fry the oysters, about 6 - 8 at a time, turning to the other side when the first side is golden brown. When golden on both sides, remove from the oil with slotted spoon or tongs to a tray lined with absorbent paper. Add the next batch of oysters, then transfer the ones on the absorbent paper to a cookie sheet in a warm oven to keep them warm. Put them in to fry at intervals so you don't cool the oil.
When all are fried, mound on a platter and serve with lemon wedges and ketchup or chili sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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