Ingredients
1 gallon fresh, shucked oysters
4 eggs
1 tsp. salt
Breading:
1 1/2 lbs. crushed saltines
3/4 cup cornmeal
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
For Frying:
Crisco shortening
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Drain oysters in a colander to remove liquid. Beat eggs and stir in 1 tsp. salt. Combine breading ingredients and put in a shallow bowl. Dip oysters, several at a time into eggs. Remove with a slotted spoon and drop them into the crumb mixture. roll oysters to coat well, form cakes and let them set several hours or overnight in refrigerator. Put wax paper or saran wrap between layers in container. Fry until golden brown over medium heat. Use half Crisco shortening and half butter at a depth of about 1/8" of grease in the skillet. Keep oysters warm in oven until served. Serve with cocktail sauce.
RecipeNLG
Gathered
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Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Grow oyster mushrooms at home — harvest in 10 days, 2 crops