Lunch: Grandma Flaxel's Crispy Fried Oysters
Recipe by Alex Grossman This recipe works best with medium to large oysters. Have your fishmonger shuck them for you.
Ingredients
24 shucked medium to large oysters
3 large eggs
2 sleeves saltine crackers (8 ounces), pulsed to coarse meal (no bigger than 1/8") in a food processor
Corn or vegetable oil (for frying)
Kosher salt
Special equipment:A deep-fry thermometer
Instructions
Drain oysters. Beat eggs in a medium bowl to blend. Add oysters and turn to coat completely. Pour half of saltine crumbs into a 13x9x2" baking dish. Working in batches, lift oysters with a slotted spoon, allowing excess egg to drain back into bowl, and transfer to baking dish. Scatter remaining crumbs over oysters and toss to coat. Cover dish and chill for 2-3 hours.
Line a plate with paper towels. Pour oil into a medium heavy skillet to a depth of 1/2". Prop deep-fry thermometer in skillet so bulb is submerged. Heat oil over medium heat to 375 °F. Working in batches, fry oysters, turning once, until coating is crisp and deep golden brown, about 1 minute per batch. Transfer to paper towels; season with salt.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
