Fried Oysters

Huitres Frites

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 or 8 Oysters to Each Person
  • Salt and Pepper
  • Freshly Grated Bread Crumbs
  • Parsley to Garnish
  • Boiling Lard

Method

Drain the oysters, allowing about six or eight to each person to be served. Salt and pepper and then roll the Oysters in bread crumbs, grated very fine. Drop in the frying pan of boiling lard, having sufficient lard to allow the Oysters to swim in the grease. Remove when a golden brown and place on a platter garnished with parsley or on a bed of fried parsley.