Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint shucked large oysters , cleaned and dried
- 2 eggs
- ¼ cup cream
- 2 cups fine bread crumbs or cracker crumbs
- Salt , to taste
- Black pepper , to taste
- Cayenne pepper , to taste
- Vegetable oil , to fry
Directions
Take the cleaned oysters, place them on a clean towel, and dry them.
Beat the eggs and cream together, and place in a shallow bowl.
Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate.
With a fork, dip each oyster individually in the egg, then in the crumbs. With the back of a spoon, pat the crumbs to adhere them to the oysters.
Heat the oil in a frying pan —the amount of oil will vary with the cooking method used.
Deep fry , pan fry , or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly until light brown on both sides; 1 or 2 minutes a side should be enough.
Serve hot.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.