Recipes For Cooking Fried Oysters

Wash and drain the oysters and dry between two cloths; let stand in a marinade ten or more minutes, then drain again. Roll in cracker crumbs, seasoned with salt and pepper. For one pint of oysters beat two eggs with two tablespoonfuls of cold water til the whites and yolks are well mixed; dip the oysters, crumbed, into the egg and roll again in crumbs. Fry one minute in deep fat, smoking hot. Use a frying basket and cook only five or six oysters at a time. Drain on soft paper and serve at once. Serve at the same time pickles, olives, celery salad, or cold slaw. When served as a luncheon dish the centre may be removed from a small head of cabbage; let chill and fill the open space with crisp cabbage cut fine and mixed with dressing. Let the cabbage rest on a folded napkin and around the cabbage on the napkin arrange the fried oysters.

Oysters Fried In Batter

Wash and dry the oysters, which should be of large size. Dip in batter (each oyster needs be perfectly covered with the batter) and fry in deep fat; drain and serve on a folded napkin; garnish with lemon and parsley. Let the same articles accompany the dish as are served with oysters, crumbed and fried.

Batter For Oysters

2 eggs. A few grains of paprika. 1/2 teaspoonful of salt. 1 cup of flour. 1/3 to 2/3 cup of strained oyster liquid.

Let the batter stand an hour or two before using.