Fried oysters

Fried oysters

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
24 bottled oysters
1 egg
fine dry breadcrumbs
oil, for deep-frying
freshly ground black pepper
1 lemon, quartered, to garnish
fried parsley, to garnish (see note)

Method

  1. Drain oysters over a saucepan, reserving liquid. Bring liquid to the boil, then add oysters and cook for 30 seconds only, just until plump. Cool oysters in the liquid and drain.
  2. Beat egg lightly. Dip each oyster in egg then in breadcrumbs, coating well. Heat oil in a deep-fryer until hot enough for a bread cube dropped in the oil to turn golden in 30 seconds. Place oysters in a frying basket and fry for 2–3 minutes or until crisp and golden. It is best to fry the oysters in 3–4 batches.
  3. Drain on crumpled paper towels, and arrange in bowls on napkins. Grind a little black pepper over before serving. Garnish with lemon quarters and fried parsley.

Fried parsley garnish

  • Allow 2–3 sprigs per person. Wash and dry parsley sprigs between paper towels. Drop into very hot oil and fry very quickly, about 3 seconds – they should be crisp but not burnt. This is easy to manage if you place parsley in a sieve. Use as a garnish for fried fish and seafood.
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