BUTTER-FRIED OYSTERS
There are easier ways to fry oysters, and faster ways, too, but if you're going to bother to make them at home, you might as well have the best way. I won't pretend it's not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It's easy if you have a blender or food processor - just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb - if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 47 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 823 milligrams, Sugar 4 grams, TransFat 2 grams
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Sudip Shrestha
sudip_shrestha31@gmail.comI've made this recipe several times and it's always a hit. The oysters are always cooked perfectly and the batter is always crispy. I love serving these with a side of tartar sauce.
Joshua Williams
jw@yahoo.comThese oysters were delicious! I made them for a party and they were a huge hit. The batter was light and crispy, and the oysters were cooked perfectly. I will definitely be making these again.
Skella
skella@gmail.comI love this recipe! The oysters are always cooked perfectly and the batter is always crispy. I've also tried making this recipe with other types of seafood, such as shrimp and scallops, and it's always turned out great.
Hisgeminigirl221
hisgeminigirl22162@hotmail.comThese oysters were amazing! I followed the recipe exactly and they turned out perfectly. The batter was light and crispy, and the oysters were cooked to perfection. I will definitely be making these again.
Hafiz Mitho
m_hafiz@gmail.comI've made this recipe several times and it's always a hit. The oysters are always cooked perfectly and the batter is always crispy. I love serving these with a side of tartar sauce.
Pitah Mburu
pitah0@hotmail.frThese oysters were delicious! I made them for a party and they were a huge hit. The batter was light and crispy, and the oysters were cooked perfectly. I will definitely be making these again.
Prince Mukobi
mprince72@gmail.comI love this recipe! The oysters are always cooked perfectly and the batter is always crispy. I've also tried making this recipe with other types of seafood, such as shrimp and scallops, and it's always turned out great.
doodlebug
doodlebug10@hotmail.comThese oysters were amazing! I followed the recipe exactly and they turned out perfectly. The batter was light and crispy, and the oysters were cooked to perfection. I will definitely be making these again.
Nida Muskan
muskan-n17@gmail.comI've made this recipe several times and it's always a hit. The oysters are always cooked perfectly and the batter is always crispy. I love serving these with a side of tartar sauce.
Njuchi Weri
njuchiweri26@yahoo.comThese oysters were delicious! I made them for a party and they were a huge hit. The batter was light and crispy, and the oysters were cooked perfectly. I will definitely be making these again.
Dilshad Jhan
j.d@yahoo.comI love this recipe! The oysters are always cooked perfectly and the batter is always crispy. I've also tried making this recipe with other types of seafood, such as shrimp and scallops, and it's always turned out great.
Tonya Konstantinova
tonya_k91@yahoo.comThese oysters were so good! I was hesitant to try them at first because I'm not a big fan of seafood, but I'm so glad I did. The batter was light and crispy, and the oysters were cooked perfectly. I will definitely be making these again.
Joey Mounce
m_joey68@hotmail.comI've made this recipe several times and it's always a hit. The oysters are always cooked perfectly and the batter is always crispy. I love serving these with a side of remoulade sauce.
Ogie one
ogie_one@yahoo.comThese oysters were amazing! I followed the recipe exactly and they turned out perfectly. The batter was light and crispy, and the oysters were cooked to perfection. I will definitely be making these again.