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Oyster Loaves
- Serves
4
- Difficulty
Easy
Published 1980
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 - Oil for deep frying
6 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
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