Fried Oysters Cesenatico

Recipe courtesy of �Mario Batali

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

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Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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Ingredients

2 cups olive oil for frying
2 dozen large oysters, shucked, bottom shells reserved, washed and dried
1 cup milk
1/2 cup flour, seasoned with black pepper and nutmeg
4 egg whites, slightly whipped
1 cup fresh bread crumbs

Directions

Preheat oil to 365 degrees F.

Pick through oysters to make sure there are no shell pieces attached and place in milk. Remove one oyster, shake it dry and dredge in seasoned flour. Remove and dredge in egg whites. Remove, shake off excess liquid, and dredge in bread crumbs. Continue until all oysters are breaded. Place six oysters at a time in hot oil and fry until dark golden brown, about 1 to 2 minutes. Remove and replace in warmed shells. Serve immediately with spumante.

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Comments & Reviews

recipe Fried Oysters Cesenatico
Anonymous 05-25-2007
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Delicious!
Rated: 5 stars out of 5

Wonderful flavor but be sure to prepare EXTRA - you'll be wanting more! I used the "seasoned breadcrumbs" simply because they... were readily at hand. Avoid over-whipping the egg whites like I did my first time. The mixture seems most right when frothy yet still in semi-liquid form - you'll find it much easier to dip and coat this way. I used way less oil too - just enough to come nearly half way up the oysters and just turning them half way through cooking. Serve with lots of squeezable lemon wedges for the definitive punch! A true winner!Read more
recipe Fried Oysters Cesenatico
Anonymous 05-16-2004
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egg-whites are the key!
Rated: 5 stars out of 5

Excellent take on pan-fried oysters! (but what does Cesenatico mean?)