Oysters fried in batter
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pint | Oysters |
| 2 | Eggs | |
| ½ | pint | Milk |
| 1¼ | cup | Flour |
| Salt and pepper to taste | ||
| Nutmeg | ||
| Oil for frying | ||
Directions
Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg if desired and seasoning, and put the oysters in a batter. Heat the oil in a deep frying pan; put in the oysters one at a time; when done, take them up with a sharp pointed skewer and dish them on a napkin.
Fried oysters are frequently used for garnishing fish, and if so used a few bread crumbs should be added to the flour.
From The White House Cookbook, 1929 ed. MMed by Dave Sacerdote.
Submitted By DAVE SACERDOTE On 12-29-95