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Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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OYSTER RECIPES

 Raw Oysters (1884)
 Oysters On Ice (1884)
 Broiled Oysters (1896)
 Oysters In Brown Sauce (1896)
 Cooked In The Shells (1884)
 Creamed Oysters (1884)
 Oysters in Crusts (1884)
 Curried Oysters (1845)
 Devilled Oysters (1896)
 Fricasseed Oysters (1884)
 Oyster Fricassee (1896)
 Fried Oysters (1851)
 Fried Oysters (1884)
 Oyster Fritters (1851)
 Oysters and Macaroni (1896)
 Oyster Macaroni Croquettes (1896)
 Pickled Oysters (1851)
 Pickled Oysters
 Oyster Pie (1851)
 Pigs in Blankets (1884)
 Scalloped Oysters (1884)
 Scalloped Oysters (1896)
 Scolloped Oysters (1858)
 Scolloped Oysters (1851)
 Scalloped Oysters (1903)
 Smothered Oysters (1884)
 To Stew Oysters (1845)
 Stewed Oysters (1851)


Clam Recipes
Crab Recipes
Lobster Recipes
Scallop Recipes
Shrimp Recipes

FRIED OYSTERS
(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.
 

 

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