Breaded Fried Oysters
Crisp breaded oysters are a quick fry that turns a pint of shellfish into a hot platter in minutes. The coating here is a cream-enriched egg wash, then fine bread or cracker crumbs spiked with black pepper and cayenne, which gives a thin, crunchy shell around a tender center. The method comes from an 1881 household reference, and it still works whether you deep fry or pan fry.
Instructions
Lay the cleaned oysters on a clean towel and pat them dry. Dry oysters hold the coating much better.
Beat the eggs and cream together until evenly blended, then pour the mixture into a shallow bowl.
Mix the bread or cracker crumbs with salt, black pepper and cayenne, adjusting each to your taste. Spread the seasoned crumbs in a second shallow bowl or on a plate.
Using a fork, dip each oyster into the egg mixture, then roll it in the crumbs. Press the crumbs on gently with the back of a spoon so they stick.
Heat vegetable oil in a frying pan. How much oil you need depends on whether you deep fry, pan fry or sauté.
Fry the oysters without crowding the pan, working in batches if necessary. They cook fast, and are done when light brown on both sides, which should take 1 or 2 minutes per side.
Serve the oysters while they are hot.
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