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Oysters: Classy Butter-Fried Oysters

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"If you like your oysters unadorned, rich, and mellow, nothing equals battering them as simply as possible, then shallow-frying them to a crispy finish in plenty of butter. You can always serve these elegant fried oysters with a spicy cocktail sauce, but purists opt for nothing but fresh lemon juice squeezed over the tops. To prevent burning the oysters, be sure to add a couple of tablespoons of cooking oil to the hot butter (or use only clarified butter), and never crowd the oysters in the pan, always frying them in batches and using a slotted spoon to lift them in and out of the fat."

List of Ingredients

◦ 1 cup all-purpose flour
◦ Salt and freshly ground black pepper to taste
◦ 4 cups bread crumbs
◦ 24 fresh oysters, shucked and drained
◦ 2 large eggs, beaten
◦ 1 pound (4 sticks) butter
◦ 2 tablespoons vegetable oil
◦ Lemon wedges


Recipe

In a bowl, combine the flour and salt and pepper, and mix till well blended. Spread the bread crumbs on a baking sheet.

Dip each oyster in the seasoned flour, then in the egg, and coat well with the bread crumbs.

In a large, heavy cast iron skillet, melt the butter over moderately high heat and add the oil. When a few bread crumbs tossed into the fat sputter and brown quickly, fry the oysters in batches till golden and crisp, about 2 minutes, turning once, and drain on paper towels. Serve the oysters with lemon wedges.


Makes 4 to 6 servings