December 8, 2010

Breaded Oysters


  • 1 pint (16oz) fresh shucked oysters
  • ¾ c white flour
  • 1 egg + 2 tbs. lemon juice whisked together
  • 2 cups finely crushed cracker crumbs
  • ¼ c butter
  • ¼ c cooking oil

  1. Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
  2. Stir oysters gently to evenly distribute the boiling water through the oysters.
  3. Let stand about 10 minutes, drain and set aside to cool.
  4. In separate bowls, dredge the oysters in flour, shaking off the excess.
  5. Next dip in the egg mixture and then roll in cracker crumbs.
  6. In a large non-stick frying pan, over medium heat melt the butter with the oil.
  7. Cook the coated oysters until they are brown and turn over to finish.
  8. Serve hot with seafood sauce for dipping.

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