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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By dvilleoysters_1...
Deltaville, 86
on June 30, 2010
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Wow, that sounds delicious!
The Best Chesapeake Bay Oysters are grown on our family farm!
www.deltavilleoystercompany.com
By ulrey6
Lusby, MD
on January 17, 2010
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My husband and I have a fried oyster recipe that we love but decided to try this on a whim. Awesome. The fresh breadcrumbs were fantastic. I would recommended experimenting with a cocktail sauce as the traditional chili sauce/horseradish was a little heavy. We live on the Chesapeake Bay and this is not a traditional fried oyster recipe but this is now my FAVORITE fried oyster recipe.
After reading some of the other reviews shich were very positive, I would still recommend fresh breadcrumbs for a loaf of day old (or more good ciabatta or foccacia. They were coarse and fried up beautifully. I would take this to one of the many restaurant chefs I know.
By kenyonandsons_6...
Mt Shasta, CA
on May 25, 2007
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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!
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