Prep 5 mins
Cook 10 mins
Another selection from my great great aunt Jessie's recipe scribbles. I copy them exactly as she wrote them. I have not tried these but keeping for preservations sake. I do not have exact prep or cooking times to share, I would ask, but Aunt Jessie doesn't talk much anymore. She passed a long long time ago. Recipe yields as much or as little as you put in it.
- 15 -20 select oysters, shucked and rinsed
- 1 cup cracker crumb, finely rolled
- 1 egg, slightly beaten plus
- 1 teaspoon milk
- salt & pepper, to taste
- 1⁄2 cup deep fat (for frying)
- Put oysters on some paper toweling so that some of the moisture may be taken up.
- Roll in cracker crumbs then slightly beaten egg and milk mixture, then in cracker crumbs.
- Fry in deep fat when the test is given for uncooked foods allow to fry until brown.
- Place on brown paper.
- Salt and pepper and serve while hot with tarter sauce and garnish.
- I had to put measurements in to get recipe approved but her notes do not have measurements; Use enough oil to deep fry and as many oysters as you want to serve per person.
I don't cook oysters but my friend requested them. I tried this recipe and he said they were just like his Grandma used to make and could not get enough. He absolutely loved these!
What an easy and excellent recipe! My husband loved the breading on these oysters...just enough for crispness but not overpowering the oyster flavor. Thanks for sharing your Aunt Jessie's recipe!