April 03, 2021



Shucked oysters - 500 ml

Seasoned flour - 1 cup

Eggs -2 (beaten)

Light cream - 50 ml

Crushed soda crackers - 500 ml

Peanut oil - 75 ml

Salt and pepper

Lemon juice


  • Dredge oysters in flour.
  • Mix eggs with cream; dip oysters in liquid. Coat with cracker crumbs.
  • Heat oil in deep skillet. When hot, add half of oysters and cook 4 minutes over high heat. Turn oysters over once.
  • Using slotted spoon remove cooked oysters and drain on paper towels.
  • Add remaining oysters to hot oil and repeat.
  • Serve with lemon juice and if desired with tartare sauce as well.

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