Fried Oysters
Serves 4 · 2 of 7 items checked · 5 aisles
Produce
Meat & Poultry
Dairy & Eggs
Pantry / Durable
- Checked by You
Spices & Seasoning
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Archive recipe
Oysters dipped in egg and cornmeal and fried until crisp, a staple of the American tavern and shore dinner.
Oysters were so abundant in the Chesapeake that they were food for rich and poor alike. Frying them in a light batter made them a tavern dish and a favorite of the American table.
The dish
2 of 7 items checked
Serves 4 · 2 of 7 items checked · 5 aisles
Open the oysters and drain them, saving the liquor.
Beat the eggs with a spoonful of the oyster liquor and season the cornmeal with salt and pepper.
Dip each oyster in the egg and then in the cornmeal, coating it well.
Fry the oysters in hot fat until golden on both sides, working in small batches.
Drain them on a cloth and serve hot with lemon.
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