There are easier ways to fry oysters, and faster ways, too, but if you’re going to bother to make them at home, you might as well have the best way. I won’t pretend it’s not a little bit of a project. There are bread crumbs to make, from a day-old French loaf. It’s easy if you have a blender or food processor — just remove the crust and pulse the cubes into fluffy crumbs. My recipe also calls for clarified butter. It can be made ahead, it keeps, and it really makes a difference.
Ingredients
- 1 pound unsalted butter
- 1 large, day-old French loaf or other hearth-style white loaf
- 1 cup all-purpose flour
- Salt
- pepper
- 24 shucked oysters, drained
- 3 eggs, lightly beaten
- Red-pepper mayonnaise, optional
- Lemon wedges, optional
- Watercress or arugula, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
1585 calories; 108 grams fat; 62 grams saturated fat; 3 grams trans fat; 28 grams monounsaturated fat; 8 grams polyunsaturated fat; 104 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 48 grams protein; 533 milligrams cholesterol; 1130 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Melt the butter in a small saucepan over low heat, then raise the heat a little and cook at a bare simmer for about 10 minutes. Allow to cool slightly, then pour through a fine-meshed strainer. (Save any milky juices, solids or foam left behind to add to rice or vegetables.) The clarified butter can be kept in a covered jar in the refrigerator for several weeks.
- Remove the crusts from the French loaf. Tear the bread into chunks and pulse in a food processor or blender to make about 4 cups of crumbs. The crumbs will keep in the refrigerator, loosely covered, for several days, or for longer in the freezer, tightly wrapped.
- Season the flour generously with salt and pepper. Dip the oysters in the flour and then in the beaten eggs. Spread a layer of bread crumbs on a baking sheet. Place the oysters on the sheet and sprinkle with more crumbs. Roll the oysters in the crumbs so that they are well coated, adding more if necessary.
- Heat a wide cast-iron skillet over a medium-high flame. Add clarified butter to a depth of 1/2 inch. Toss in a bread crumb — if it browns quickly the butter is hot enough. Carefully slip in breaded oysters in a single layer, frying in batches if needed to avoid crowding. Adjust the heat to keep the oysters gently bubbling in the butter. It should take about 2 minutes to get a golden, crisp coating. Turn the oysters and brown the other side, then drain on kitchen towels. Serve hot with red-pepper mayonnaise, lemon wedges and arugula or watercress, if you like.
1 hour
Dining and Cooking