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Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins Photo by: Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins

Fried Oysters

Southern Living DECEMBER 1999

  • Yield: 6 to 8 servings
  • Cook time:20 Minutes
  • Prep time:20 Minutes
  • Chill:2 Hours

Ingredients

  • 1 quart fresh oysters, rinsed and drained
  • 1 large egg, lightly beaten
  • 1 1/2 cups saltine crumbs (1 sleeve crackers)
  • 1 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1/8 teaspoon hot sauce (optional)
  • Canola oil

Preparation

Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.

Stir together ketchup, horseradish, and, if desired, hot sauce; chill.

Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.

Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.

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