In the southern US, especially in Virginia, deep-fried oysters are on the menu almost every day. These are fried in crispy cracker crumbs. They're a great starter with tartar sauce for dipping and go especially well alongside a crisp green salad.
1 person made this
1/2 teaspoon salt (more or less to taste, depending on how salty the crackers are)
1/4 teaspoon freshly ground black pepper
20 fresh oysters
Method Prep:10min › Cook:25min › Ready in:35min
First prepare the batter: Mix the eggs and milk in a bowl and season with salt and pepper.
Wash and break open the oysters with an oyster knife. Drain the oysters in a colander and add to the egg-milk mixture.
In the meantime, process crackers in a food processor to breadcrumbs. The breadcrumbs should be very fine.
Place the breadcrumbs in a bowl or a plastic bag and add the egg-milk covered oysters in small portions. Cover well with the breadcrumbs.
Pour about 3cm deep of frying oil or other vegetable oil into a deep pan, and allow to heat up.
When the oil is hot, add the oysters and fry on each side for about 2 minutes. They should be beautifully brown and crispy on the outside.
Serve with remoulade or tartar sauce.
Only buy fresh oysters from your fishmonger and ensure that the shells are tightly closed. You should eat them as fresh as possible. You can store them briefly in the fridge with the curved side down in a bowl covered with a damp tea towel.