Fried Oysters
Fried Oysters
Excellent as written, and can be tailored in many ways. I will be using the smaller oyster meat, larger than what Tesco offers and what I use is sourced from a local fisherman. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 pint oyster meat, drained, (2 cups)
- ½ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, lightly beaten
- ¾ cup fine breadcrumbs, and as needed, Shortcut
- lard, or cooking oil, as needed, Shortcut
Instructions
- Heat some lard or cooking oil of your choice in a large non stick pan, you want about 1/2 inch or so for shallow frying, no need to deep fry these. Heat to just before smoking.
- In a shallow bowl, mix together the flour, pepper, and salt. Add the eggs to another shallow bowl and lightly beat them. Place the breadcrumbs in another shallow bowl. The pan is to my left out of view, so you can see the progression from right to left.
- Coat the oysters in flour, then coat with egg, then coat with breadcrumbs.
- Place in the hot oil, but do not over crowd the pan, work in batches, and cook until golden brown.
- Turning the larger ones if not covered in oil.
- Drain on paper towels.
- Serve with a dipping sauce as desired and sides of your choice. Enjoy.
Notes
I get fresh shucked oysters, about a pint, for 50 Baht, with no math involved this is low cost for 4 servings.
Shortcuts: Rendering Lard, Bread Crumbs.
I made these on 9 June 2018, as written, and simply perfect. Cooked in my rendered lard as well. Highly recommended, on my Go-To list.