Elisabeth Ayrton

Oyster Loaves

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe comes from Whitstable Bay, famous for its oysters. Oyster loaves were sometimes served as a breakfast dish and sometimes as a side-dish at dinner. Tinned oysters can be used and crab is an excellent alternative filling. The loaves should be crisp but not hard, so that the dish can be eaten with a fork.

Ingredients

  • 4 rather small crisp white rolls
  • Oil for deep frying
  • 6 fresh oysters, or a tin of oysters
  • 1

Method

Cut a small slice off the top of each roll and carefully scoop out all the crumb, so that a hollow shell remains. Deep fry these shells for about 2 minutes, pressing them into the hot oil if they float. As soon as they are a pale golden brown lift them out and drain on kitchen paper for a few minutes. Sprinkle the insides with a