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Fried Oysters  


Of all the dishes prepared from oysters, fried oysters undoubtedly find favor with the greatest number of persons.  However, unless care is taken in frying the oysters, they are likely to 

be somewhat indigestible. Deep fat should be used for this purpose, and it should be hot enough to brown a 1-inch cube of bread a golden brown in 40 seconds. 


24 large oysters 

1 egg 

1/4 c. milk 

Fine cracker crumbs 




Thoroughly dry the oysters by laying them on one end of a soft cloth and patting them with the other. Beat the egg and add the milk to it. Dip the oysters into the cracker crumbs, then into the egg-and-milk mixture, and again into the crumbs. Fry in deep fat until brown. Remove from the fat, drain well, and place on oiled paper. Sprinkle with salt and pepper and serve hot.



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